cauliflower korma with green peas

serves 4

1 large yellow onion, diced
Oil for frying
4 large potatoes
700g cauliflower
1 tsp ground cumin
2 tsp curry powder
1½ tsp cardamom seeds, crushed
2 tbsp concentrated vegetable stock
700ml water
200ml cream
40g ginger
300g green peas
Salt and lime juice
Big bunch of coriander leaves to serve
Bread (eg naan, chapatis) or rice to serve

for the nut and coconut mix
50g roasted salted cashews, roughly chopped
Zest of 1 lime
100g toasted coconut chips

1 Fry the onion in plenty of oil in a saucepan for about 5 min over a low heat until soft.

2 Peel and dice the potatoes into 1cm cubes. Chop the cauliflower into smaller pieces. Save the cauliflower leaves.

3 Turn up the heat to medium-high and add all the spices to the saucepan with the onion. Fry for another minute or so while stirring. Add the potatoes and stir while mixing in the cauliflower, stock, water and cream. Leave to simmer under a lid for about 15 min, until the potatoes are tender.

4 In the meantime, peel and grate the ginger. Squeeze the juice out and stir into the pan.

5 Mix the roasted nuts with the lime zest and coconut chips.

6 Add the cauliflower leaves and peas to the curry and let them warm through. Add more water if it boils off. Season with salt and lime juice to taste.

7 Top with the nut and coconut mixture. Garnish with coriander and serve with bread or rice.