Ingredients

• 3-4 tablespoons oil
• 1 red onion, peeled and chopped
• 1 tablespoon minced garlic
• 1 medium-sized cauliflower, broken into florets
• 1 tablespoon favourite Indian curry paste or powder
• 1 teaspoon garam masala
• 400 gram can tomatoes in juice, diced
• salt, pepper, lemon or lime juice and brown sugar to season
• 2-3 cups rocket or baby spinach leaves
• cashews or almonds, toasted if wished, as garnish

Method

1. Heat the oil in a frying pan and lightly brown the onion. Add the garlic and cauliflower and stir for about 2 minutes.
2. Add the curry paste and garam masala and cook 1 minute before stirirng in the tomatoes. Cover and simmer for about 10 minutes until the cauliflower is just cooked.
3. Season with salt and pepper and sharpen the taste with a squeeze of lemon or lime juice and then balance it with a pinch of sugar.
4. Stir in the rocket or spinach if using and, when just beginning to silt, serve garnished with cashews or almonds. Serve as a first course with basmati rice or with a curry meal.