Ingredients

For the roasted cauliflower

•          ½ head white cauliflower
•          ½ head romanesco cauliflower
•          2 tbsp olive oil
•          salt and freshly ground black pepper
•          2 tbsp ghee or vegetable oil
•          1 onion, finely chopped
•          2cm/1in piece fresh root ginger, grated
•          1 tsp black mustard seeds
•          5 fresh or dried curry leaves
•          ½ tsp ground turmeric
•          ½ tsp ground fenugreek
•          2 green chillies
•          ½ tsp chilli powder
•          3 potatoes, peeled and cut into 2cm/1in cubes
•          450g/1lb baby spinach leaves, washed
•          250g/8oz tomatoes, chopped
•          ½ tsp salt
•          ½ tsp sugar
•          squeeze lemon juice
•          steamed basmati rice

For the vegetable curry

To serve

Method

1.     Preheat the oven to 180C/160C Fan/Gas 4.
2.     For the cauliflower, break the two cauliflowers into bite-sized florets and place into a baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper, mixing until well combined. Roast for 20 minutes, or until golden-brown and tender.
3.     For the vegetable curry, heat the ghee, or oil, in a large saucepan over a medium heat and fry the onion for 2-3 minutes, or until translucent.
4.     Add the ginger, mustard seeds, curry leaves, turmeric, fenugreek, whole green chillies and chilli powder. Cook for 2-3 minutes, stirring frequently, until the mustard seeds pop and become aromatic. Add the potatoes and stir to coat in the spices.
5.     Add the tomatoes, spinach leaves, sugar and 55ml/2fl oz water. Bring to a simmer and cook for 20 minutes, stirring occasionally.
6.     Stir the roasted cauliflower florets into the curry and season to taste with salt and freshly ground black pepper. Add a squeeze of lemon juice to taste.
7.     To serve, remove and discard the whole green chillies. Serve the curry alongside steamed basmati rice.