Mild indian Cauliflower Korma with Curry and Green Peas

This is a mild curry with warm spices like cumin and cardamom. The ginger provides a little heat, but you can add finely chopped green chillies for extra spice.

serves 4

1 large onion, diced Oil, for frying

4 large potatoes

700g cauliflower

1tsp ground cumin

2tsp curry powder 1½tsp cardamom seeds, crushed

2tbsp concentrated vegetable stock

700ml water

200ml dairy-free cream 40g root ginger 300g green peas

Salt

Lime juice

Big bunch of coriander leaves, to serve

Naan bread 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 pan for around 5min, over a low heat, until soft.

2 meanwhile, peel and dice the potatoes into 1cm cubes. Chop the cauliflower into smaller pieces. save the cauliflower leaves.

3 turn up the heat and add all the spices to the pan 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. Cover, and leave to simmer for 15min, or 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 nuts with the lime zest and coconut.

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.

COOK’S NOTE: the curry turns out differently depending on what kind of potatoes you use. A floury type thickens the dish, while a firm potato keeps its shape and makes the sauce thinner.

‘More vegetables and less or no meat – that’s how more and more people are eating today. Most would probably agree that a vegetarian diet is better for the environment. I would also like to add that it is delicious!’