Ingredients (serves 4):

• 3 tbsp groundnut oil
• 600 g cauliflower
• 2 shallots, chopped
• 1 tsp mustard seeds
• 1 garlic clove, chopped
• 1 tsp curry powder
• 1 tsp turmeric
• 1/2 tsp ground ginger
• 250 g tomato sauce
• 150 ml natural yogurt
• 2 tbsp soy sauce
• 1 tsp flour
• 1 tbsp chopped fresh coriander
• 50 g ground almonds
• Salt and pepper
• 2 tomatoes, sliced

Instructions:

• Wash the cauliflower and separate into small florets.
• Heat the oil in a wok (or frying pan).
• Sauté the mustard seeds in the oil for 1 minute and add the chopped garlic and shallots. Brown for 1 minute.
• Add the cauliflower florets and sauté for 4 minutes.
• Add the curry powder, turmeric, tomato sauce, 200 ml water and the soy sauce. Bring up to the boil and simmer gently for 20 minutes. Season with salt and pepper.
• Mix the flour into the yogurt and add to the mixture. Mix well and remove from the heat.
• Sprinkle with coriander and ground almonds before serving. Serve with sliced tomatoes.