Sweat down the onions then add the garlic and ginger, stir, and then pop in the bird’s eye chilli.
Sprinkle in the powdered spices and stir well until everything is coated. Add in the tomato puree and give it all a good stir.
Pour in the tinned chopped tomatoes and stir well. Add mushrooms and stir until well coated, then add peppers and cauliflower. Simmer for 15 minutes.
The sauce should have thickened up. Squeeze in the lime juice, add the fresh coriander and then stir well. Serve with rice and roti.