Cauliflower and mushroom curry

This vegetarian curry is quite mild. For a hotter finish, simply double the quantity of chilli powder
Ingredients (Serves 4)
  • 1 small cauliflower, divided into small florets
  • 1 bunch spring onions, trimmed
  • 4 cloves garlic, crushed
  • 5cm/2in piece fresh root ginger, peeled and chopped
  • 6 tbsp vegetable oil
  • 450g/1lb large button mushrooms, wiped and halved
  • 1 level tbsp tomato purée
  • 2 tsp ground coriander
  • 1⁄2 tsp salt
  • Pinch of chilli powder
  • 300ml/11fl oz natural yoghurt
  • 1 tbsp mango chutney (optional)
  • 1 heaped tbsp chopped fresh coriander

Bring a large pan of lightly salted water to the boil, plunge in the cauliflower and simmer for a few minutes until tender. Drain.

Shred the spring onions and place in a blender or small food processor with the garlic and ginger. Add 4-5 tbsp water and blend to a smooth purée.

Heat half the oil in a frying pan until smoking, add the mushrooms and cook for 1-2 minutes until they begin to colour. Tip them into a bowl, wipe the pan clean and return it to the heat. Pour the remaining oil into the pan, add the blended purée and stir over a medium heat until it begins to lightly colour. Add the tomato purée, ground coriander, salt and chilli powder and continue to fry for a few minutes before adding the yoghurt.

Bring to a simmer, top up with 300ml/11fl oz water, add the mango chutney, if using, and whisk to blend and emulsify the three together. After 5 minutes, add the cauliflower and mushrooms and gently simmer for 10 minutes more.

Stir in the coriander and the curry is ready to serve.