Cauliflower and green pea curry

Method

1 Heat the vegetable oil or ghee in a large saucepan or flameproof casserole dish and cook the onion and ginger over a low heat for about 5 min until the onion begins to soften. Add the curry paste and cook for a few more minutes, stirring, until the paste has dissolved and the oil runs.

2 Pour in the whipping or double cream and stir well to mix. Turn up to a medium heat and let the cream bubble gently, then add both types of tomatoes and stir. Season to taste and bring to the boil. Add the cauliflower florets and immerse them in the liquid, adding a little water to the mixture if needed. Cover the pan with a lid and simmer for 10 min, stirring occasionally.

3 Add the peas and yogurt and stir to combine, then simmer uncovered for about 10 min until the cauliflower is tender. Taste for seasoning before serving with the rice, bread, eggs and coriander.