2 tbsp cumin seed ;
2 tsp each, yellow mustard seed and fenugreek seed ;
1-2 tbsp oil ;
1 onion, peeled and finely chopped and 1 red pepper diced ;
2 tsp each minced ginger and ground tumeric ;
1 tsp minced garlic ;
1-2 large green chillis deseeded and chopped ;
400 ml can coconut cream ;
1 cup chicken or vegetable stock ;
1/2 cup ground almonds ;
1 small cauliflower, cut into small florets ;
grated rind and juice one lime ;
1-2 tsp caster sugar ;
salt and pepper ;

Method
1. In a heavy-based frying pan, dry roast the cumin, mustard and fenugreek seeds, until the mustard seeds start to pop and then remove from the heat and set aside.

2. Heat the oil in a large saucepan and gently cook the onion, pepper, ginger, garlic and chillis until tender but not brown.

3. Stir in turmeric and roasted seeds with the coconut cream, stock, ground almonds, and cauliflower. Simmer gently for 12-15 minutes or until cauliflower is tender. Stir regularly. Season with lime rind, juice, sugar, salt and pepper.

4. Serve hot with Tomato & Mint Sambal and warm naan bread.

Tomato & mint sambal
5. Cut tomatoes in half. Squeeze out and discard the seeds.         Dice the tomatoes and mix with the spring onion and mint.