This is a simple but beautiful curry which is easy to follow and fabulous on a cold winters day. This version is by Hugh Fernley-Whittingstall.
1 medium cauliflower
1 tablespoon sunflower oil
2 onions, chopped
3 garlic cloves, chopped
1 teaspoon freshly grated ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
Large pinch of dried chilli flakes
400g tin tomatoes
400g tin of chick peas
2 teaspoons garam masala
Handful of chopped coriander
Salt and pepper
Cut the cauliflower into medium florets. Put into a large pan, cover with cold water, add some salt and bring to a rolling boil. This will part cook the cauliflower. Take off the heat straight away, drain well and keep warm in the pan.
Heat the oil in a large saucepan over a medium heat. Add the onions, garlic and ginger, sauté for about 10 minutes, stirring frequently. Add the ground coriander, cumin, chilli flakes and seasoning, cook for a further 5 minutes.
Add the tomatoes with their juice and the chickpeas. Stir well, then add the cooked cauliflower. Pour in enough cold water to almost but not quite cover everything (100-200ml) and bring to a simmer. Simmer for 5-10 minutes, stirring once or twice, until he cauliflower is tender.
Stir in the garam masala and half the chopped coriander, then check the seasoning. Serve scattered with the remaining coriander and accompanied by rice, flatbreads or naan.