Why not spice up your Monday with this delicious curry! It uses Panch Phoran, a Bengali five-spice mix, but if you can’t find it, use instead a pinch each of ground cumin, fennel, fenugreek and black mustard seed. (From ‘1001 One Pot, Casseroles, Soups & Stews’ by Parragon).

Cauliflower & Sweet Potato Curry, serves 4

Ingredients:

4 tbsp ghee or vegetable oil

2 onions, finely chopped

1 tsp Panch Poran

1 cauliflower, broken into small florets

350g/12 oz sweet potatoes, diced

2 fresh green chillies, deseeded and finely chopped

1 tsp ginger pureé

2 tsp paprika

1½ tsp ground cumin

1 tsp ground turmeric

½ tsp chilli powder

3 tomatoes, quartered

225g/8oz fresh or frozen peas

3 tbsp natural yogurt

225ml/8 fl oz vegetable stock or water

salt

1 tsp garam masala

fresh coriander sprigs, to garnish

1. Heat the ghee in a large heavy-based frying pan. Add the onions and Panch Phoran and cook over a low heat, stirring frequently, for 10 minutes, or until the onions are golden. 

2. Add the cauliflower, sweet potatoes and chillies and cook, stirring frequently, for 3 minutes.

3. Stir in the ginger pureé, paprika, cumin, turmeric and chilli powder and cook, stirring constantly, for 3 minutes. Add the tomatoes and peas and stir in the yogurt and stock. 

4. Season with salt to taste, cover and simmer for 20 minutes, or until the vegetables are tender. Sprinkle they g garam masala over the curry, transfer to a warmed serving dish and serve immediately, garnished with fresh coriander sprigs.