Easy cauliflower curry

Method

1. Heat a large saucepan over a medium heat. Add the cumin seeds, mustard seeds and curry leaves (if using). Cook until the seeds start to pop, then immediately add the onion, a big pinch of salt and the oil or ghee. Stir well, then cook for 10-15 minutes, stirring occasionally, until the onion is softened and turning golden.
2. Stir in the ginger and garlic and cook for a minute. Stir in the curry powder, tip in the tomatoes, add a pinch of salt and mix well. Cook for a further 5 minutes until the tomatoes are collapsed and soft.
3. Stir in the cauliflower and another good pinch or two of salt, mixing really well so all the florets are coated in the spices. Add the stock, cover and bring to a simmer. Cook for 15-20 minutes, stirring gently now and again, until the cauliflower is tender.
4. Taste for seasoning, then sprinkle the coriander on top. Serve with steamed rice and mango chutney.