Fry the onions in 2 tsp of the oil in a large saucepan, stirring often, until dark golden. Spoon onto a plate and reserve. Add the cauliflower and carrots to the pan with the jalfrezi sauce,
bouillon and 300ml water, then bring to a simmer. Cook gently for 10 minutes, until the vegetables are tender and the sauce has thickened.
Fry the mushrooms in the remaining oil until softened and lightly browned, then add to the curry with about 2/3 of the coriander and cook for a further 5 minutes, adding a little extra water, if needed.
Toast the almonds in a pan with the reserved onions, until golden. Serve the curry topped with the yogurt, onions, almonds and remaining coriander. Delicious with warm naan bread.
Cook’s tip
This curry can be frozen for up to a month, so nothing need go to waste. Cool in a freezerproof container, then cover before labelling and freezing. Defrost thoroughly, before reheating until piping hot throughout.
