January 07, 2009 - 13:14 GMT hellomagazine.com Cauliflower and mushroom curry 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 MethodBring 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.