Sweat down the onions in 1 tablespoon of oil in a large pan. This creates the best base for the curry.
2 onions, 1 tablespoon oil
Next add in the cumin seeds, garlic and ginger. Careful not to burn them, garlic catches easily.
4 cloves garlic, 2 teaspoon cumin seeds, 2 tablespoon ginger
Pop in the cloves and the cinnamon stick, stir well.
1 cinnamon stick, 2 cloves
Chuck in all of the remaining spices and give everything a good stir.
1 tablespoon paprika powder, 0.25 teaspoon cayenne powder, 1 teaspoon turmeric powder, 2 teaspoon garam masala
Once everything is smelling aromatic, put the mushrooms in and stir. They should be coated with spices.
200 g mushrooms
Stir in the tomato puree.
2 tablespoon tomato puree
Pour in the water, passata and in the potatoes. Bring up to a gentle simmer, and allow to cook for 10 minutes.
400 ml passata, 250 ml water, 400 g potato
After 10 minutes have passed, add the cauliflower. Simmer for another 10 minutes.
200 g cauliflower
Pour in the peas in and add 1 teaspoon of salt. Cook for another 1 - 2 minutes to allow the peas to heat through.
110 g peas, 1 teaspoon salt