5 MORE IDEAS

y Up the veg Swap out the vegetables according to what you have and what’s in season. Squash can be roasted in place of the cauliflower and there’s an endless list of veg that can be cooked in the sauce, from trimmed green beans to chunks of aubergine or potato.

y Chicken or paneer My curry is vegan, but you could easily add some diced chicken breast to the sauce or keep it veggie with paneer.

y Make it lighter If coconut milk is on the rich side, turn this into a tomato-based curry by swapping it out for a can of chopped tomatoes.

y Quick onion pickle It’s great to serve something sharp with this. Finely slice 1 large red onion, season it with a pinch of salt, a small pinch of caster sugar and a sprinkling of cumin seeds. Squeeze over the juice of half a lime, scrunch everything together and leave for 5 mins, then serve.

y Easy flatbreads Serve the curry with rice or try my easy flatbreads. Mix 300g self-raising flour, 150g natural yogurt, 1 tbsp sunflower oil, 1 tsp salt and 2 tbsp water, and bring together into a rough dough. Tip onto a lightly floured surface and knead for a few minutes, then split into four pieces. Heat a frying pan over a high heat and roll the dough into rough ovals. Fry for 1-2 mins on each side until golden and slightly charred in spots.