Cauliflower curry

Method

1. Slice 1 large cauliflower into fork-size florets and cut the potatoes into similar-size chunks. Bring a pan of salted water to the boil, cook the potatoes for 10 minutes, then drain. Heat the oil in a wok or frying pan over a medium heat. When shimmering, add the fennel seeds and black mustard seeds and fry until they just start to pop. Turn down the heat.
2. Crush 2 fat garlic cloves and stir in, then add the ground turmeric, cayenne pepper and tomato purée. Add the cauliflower and potatoes with a pinch of salt and water. Cook for 10 minutes with the lid on, stir in the coconut cream, then cook for another 5 minutes or until tender.
3. Taste and season again if necessary, then serve with warm naan breads and an extra sprinkle of fennel seeds.