Name: Veggie butter curry
Total time: 1 h
Yield: Serves 4
Ingredients: 400g cauliflower cut into florets; 1 tbsp rapeseed oil; ¼ tsp cumin seeds; 1 onion chopped; 20g ginger peeled and chopped; 2 cloves garlic chopped; 20g unsalted butter; 1 tsp garam masala; ½ tsp ground cumin; ½ tsp ground fenugreek; ½ tsp smoked paprika; ¼ tsp chilli powder; 300ml passata; 300ml fresh vegetable stock; 400g tin chickpeas rinsed and drained; 1 tsp runny honey; 100g natural yogurt; 100g baby spinach; 20g flaked toasted almonds; 20g coriander roughly chopped; 600g steamed brown rice to serve

A bowl filled with chickpea and cauliflower curry and topped with flaked almonds

400g cauliflower
cut into florets
1 tbsp rapeseed oil
¼ tsp cumin seeds
1 onion
chopped
20g ginger
peeled and chopped
2 cloves garlic
chopped
20g unsalted butter
1 tsp garam masala
½ tsp ground cumin
½ tsp ground fenugreek
½ tsp smoked paprika
¼ tsp chilli powder
300ml passata
300ml fresh vegetable stock
400g tin chickpeas
rinsed and drained
1 tsp runny honey
100g natural yogurt
100g baby spinach
20g flaked toasted almonds
20g coriander
roughly chopped
600g steamed brown rice
to serve

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Line a baking tray with baking paper, scatter over the cauliflower florets, drizzle with the oil and sprinkle with the cumin seeds, seasoning well. Transfer to the oven and roast for 25-30 minutes, tossing halfway through, until lightly charred. Set aside.
step 2
Put the onion, ginger, garlic and 2 tbsp of water in a mini food processor, and blitz to a purée. Melt the butter in a large frying pan over a medium heat. Once it starts to foam, add the onion mixture and cook for 3-4 minutes or until golden. Add the spices and cook for 1 minute. Add the passata, stock, chickpeas, honey and cauliflower florets, and simmer for 10 minutes.
step 3
Remove from the heat and stir in the yogurt a spoonful at a time – this will help to prevent it splitting. Once incorporated, return to a low heat and stir in the spinach in batches, cooking until wilted. Serve, garnished with the almonds and coriander, and the rice alongside.