a) Preheat your oven to 220°C/200°C fan/gas mark 7. 

b) Boil a full kettle.

c) Halve any large cauliflower florets.

a) Pop the cauliflower onto a large baking tray. Drizzle with oil, sprinkle over half the curry powder and season with salt and pepper. 

b) Toss to coat. Spread them out in a single layer. 

c) When the oven is hot, roast on the top shelf until golden brown and tender, 15-18 mins. Turn halfway through.

a) Meanwhile, pour the boiled water into a medium saucepan with 1/4 tsp salt on high heat. 

b) Add the rice and cook for 10-12 mins. 

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

d) In the meantime, peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large saucepan on medium-high heat.

b) Once hot, add the garlic, remaining curry powder and the rogan josh curry paste. Fry until fragrant, 1 min.

c) Stir in the passata, vegetable stock paste and water for the sauce (see pantry for amount).

d) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

a) Stir the peas, mango chutney and butter (see pantry for amount) into the curry sauce.

b) Heat until the peas are piping hot and the butter has fully melted, 1-2 mins. 

c) Taste and season with salt and pepper.

d) When the cauliflower is roasted, stir it into the curry.

a) Share the rice between your serving bowls.

b) Top with the gobi matar rogan josh curry.

c) Sprinkle over the flaked almonds to finish.

Enjoy!