Cauliflower tomato curry

Ingredients

• 2 onions, 1 quartered, the other thinly sliced
• 5cm piece ginger, peeled and sliced
• 2 green chillies, 1 halved and deseeded, the other sliced
• 3 garlic cloves, chopped
• 2 tbsp vegetable oil
• ½ tsp turmeric
• 2 tsp black or yellow mustard seeds
• 10 curry leaves
• 100ml tamarind purée
• 400ml passata
• 250ml vegetable stock
• 3 tbsp desiccated coconut
• 1 cauliflower, about 500g/1lb 2oz
• small handful coriander leaves, to serve
• cooked rice, to serve
• lime pickle and mango chutney, to serve
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 long dried red chilli (we used Kashmiri)

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