Cauliflower, carrot & mushroom jalfrezi

1. In a large pan fry the onions in 2 tsp of the oil, until deep golden, stirring frequently. Spoon onto a plate and reserve. Add the cauliflower and carrots to the pan with the jalfrezi sauce, bouillon powder and 300ml water and bring to a simmer. Cook gently for 10 minutes until the vegetables are tender and the sauce has thickened.

2. Fry the mushrooms in the remaining oil until softened and lightly browned. Then add to the curry with about two-thirds of the coriander and cook for a further 5 minutes, adding a little extra water, if needed.

3. Toast the almonds in a pan, with the reserved onions until golden.

4. Serve topped with the yogurt, the onions, almonds and remaining coriander. Delicious with warm naan bread.

Cook’s tip This curry can be frozen for up to one month. Cool in a freezer-proof box, then cover before freezing. Defrost thoroughly before reheating until piping hot throughout.