Roast cauliflower korma

30 MINUTES | SERVES 3 EASY | V LC cauliflower 1 large, broken into florets, leaves roughly torn

groundnut oil 2 tbsp

ground turmeric 2 tsp sea salt flakes cardamom pods 4, bruised cumin seeds 2 tsp onion 1 large, finely chopped green chilli 1, chopped garlic 2 cloves, crushed ginger grated to make 1 tbsp ground coriander 2 tsp cloves 4, ground vegetable stock 200ml ground almonds 2 tbsp natural yogurt 4 tbsp coriander a handful, chopped rice and naans to serve

• Heat the oven to 200C/fan 180C/gas 6. Put the cauliflower florets and leaves in a bowl with 1 tbsp oil, 1 tsp of the turmeric and a good sprinkling of salt. Toss together then spread on a non-stick baking sheet and roast for 15-20 minutes or until browning at the edges and starting to become tender.

• Meanwhile, heat 1 tbsp oil in a pan, add the cardamom and cumin seeds, and sizzle until fragrant. Add the onion and chilli, and cook until the onion is softened and lightly golden. Add the garlic and ginger, and cook for 2 minutes, then stir in the remaining turmeric and the rest of the spices.

• Tip in the roasted cauli and stir well, then add the stock and almonds. Simmer for 5 minutes then stir in the yogurt and heat through gently. Stir in the coriander and serve with rice and naans.

PER SERVING 323 KCALS | FAT 16.9G SATURATES 3.3G | CARBS 23.8G | SUGARS 17.5G FIBRE 8.4G | PROTEIN 14.6G | SALT 0.7G