CAULIFLOWER & PEA KORMA

Dave went to Punjab in India a few years back and ate some of the best kormas he has ever had! Here is his take on a quick-fire cauliflower and pea korma. The cauliflower gives it a nice bite and goes really well with the creamy tomato curry sauce. Lovely served with brown rice. You can substitute broccoli for the cauliflower, if you prefer. 250g frozen peas 3 cloves of garlic a thumb-size piece of fresh ginger

a fresh red chilli 4 scallions 1 head of cauliflower/broccoli 1 large red pepper 1½ tablespoons oil 1 teaspoon cumin seeds 1 x 400ml tin of coconut milk 1 x 400g tin of chopped tomatoes 1½ tablespoons curry powder

teaspoon freshly ground black pepper 1½ teaspoons sea salt 1 tablespoon maple syrup juice of ½ a lime

TO GARNISH

a small bunch of fresh coriander flaked almonds chilli flakes

1. Put the frozen peas into a bowl of boiling water to thaw.

2. Peel and finely chop the garlic and ginger. Finely slice the chilli, removing the seeds if you don’t like it too spicy. Finely slice the scallions. Cut the cauliflower/broccoli florets off the stalk and chop them into small bite-size pieces. Deseed and finely chop the red pepper.

3. Put the oil into a large pan over a high heat. Once the pan is hot, add the garlic, ginger, chilli and scallions and cook for 1½ minutes, stirring regularly.

4. Next, add the cauliflower/broccoli, red pepper and cumin seeds and cook for 2 minutes, stirring regularly. Drain the peas and add these along with the remaining korma ingredients, bring to the boil, then reduce to a simmer for 2 minutes.

5. Remove from the heat. Roughly chop the coriander and sprinkle over each serving, along with some flaked almonds and our old favourite – chilli flakes!