Cauliflower Pathia, Turmeric Rice & Naan

Preheat the oven to 200°C/ 180°C (fan)/ Gas 6

Peel and finely chop the brown onion[s], garlic and ginger

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of vegetable oil over a medium heat

Once the pan is hot, add the chopped onion with a generous pinch of salt and cook for 6-8 min or until softened

Meanwhile, heat a pot (with a matching lid) with a generous drizzle of vegetable oil over a medium heat

Once hot, add the cumin seeds and cook for 1-2 min or until sizzling

Once the cumin seeds start to sizzle, carefully add the basmati rice and stir it all together

Add the ground turmeric and 250ml [500ml] cold water with a pinch of salt to the pot and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving – this is your turmeric rice

Boil half a kettle

While the rice is cooking, chop the cauliflower into small florets

Once the onion has softened, add the chopped ginger and garlic and cook for 1-2 min further or until fragrant

Once fragrant, add the ground cumin, curry powder and cayenne pepper (can't handle the heat? Go easy!) with the tomato paste and stir it all together

Tip: Add a little more vegetable oil if the pan's looking a little dry

Add the tamarind paste with 200ml [300ml] boiled water and 2 tsp [4 tsp] sugar

Give everything a good mix up, then add the cauliflower florets and cook, covered, for 8-10 min or until the cauliflower is tender – this is your cauliflower pathia

When the cauliflower is almost cooked, add the mini garlic & coriander naans to a baking tray

Put the tray in the oven for 3 min or until the naans are hot

Meanwhile, chop the coriander roughly