Serves 4

1 onion, finely sliced

2cm piece ginger, grated

1 green chilli, sliced

1 garlic clove, crushed

large head cauliflower, broken into florets

1tsp ground cumin

2 tsp ground coriander

4  cardamom pods, split and seeds crushed

1 tsp ground turmeric

450ml chicken or vegetable stock

4 Tbsp natural yogurt

2 Tbsp ground almonds

1 tsp garam masal

Method

Heat 2 tsp oil in a pan then cook the onions with a pinch of salt until really softened and golden, about 10 minutes.

Add the ginger, chilli and garlic and cook for another few minutes until fragrant add the cauliflower, and spices then cook stirring for 2-3 minutes. Add the stock, cover then simmer for 20 minutes Blen until smooth.  Stir together the yoghurt and almonds then add to the pan. Add the garam masala and simmer for 5 minutes before serving.