Ingredients

3 green chillies

50mm piece ginger

Tsp cumin seeds

Tsp mustard seeds

Tsp asafetida

1 cauliflower, cut into florets

tsp turmeric

tbs ground coriander

10g sea salt

tsp sugar

400g peas, frozen

1 caramelised onion

1 finely chopped tomato

chopped coriander to garnish

Serve topped with onion, tomato and coriander and roti to scoop it all up

Method

1. Fry the cumin and mustard seeds for about a minute or until the mustard seeds pop

2. Lower the heat, add asafetida

3. Cook 2 minutes

4. Blend/crush the ginger and chillies, add to the pan

5. Add the cauliflower, the and the rest of the spices

6. Add about 100ml warm water

7. Stir well, cover and cook for 8 minutes

8. Stir in the peas, cook 3 minutes

9. Serve topped with onion, tomato and coriander and roti to scoop it all up