First, sweat down the onions. Optionally, place a tablespoon of oil in a large saute pan or wok (or a few sprays of Fry Light or similar) over a medium heat. Add the onions in, stir and cook for 5 minutes, or if you have time, cook until golden brown, which will take around 20 minutes.
2 onion
Add in the garlic and ginger, stir, and then pop in the bird’s eye chilli.
4 cloves garlic, 1 inch fresh ginger, 2 bird's eye chillies
Now, sprinkle in the powdered spices and stir well until everything is coated. Be careful it doesn’t burn, so only stir for 1-2 minutes.
1 tablespoon garam masala powder, 1 teaspoon paprika powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon turmeric powder, ⅛ teaspoon ground black pepper, ¼ teaspoon cinnamon powder
Once the onion is well coated, add in the tomato puree and give it all a good stir.
4 tablespoon tomato puree
After a couple of minutes, pour in the tinned chopped tomatoes and stir well.
800 g tinned tomatoes
Next put the quartered mushrooms in and stir until they’re coated in the sauce. Simmer for 5-7 mins, as the mushrooms release water, the sauce will thin out a little.
250 g chestnut mushrooms
Add in the sliced peppers.
2 peppers
Pop in the cauliflower then simmer for 10-15 minutes, uncovered. Make sure the cauliflower is submerged in the sauce.
250 g cauliflower
The sauce should have now thickened up. Squeeze in the lime juice and stir well.
1 tablespoon fresh lime juice
Take off the heat and add in the chopped coriander, stir again, then season with salt. Serve with veg curry with pilau rice, naan and raita.
4 tablespoon fresh coriander