Cauliflower and Pea Tikka Curry

a) Meanwhile, add the boiled water to a large saucepan with 1/4 tsp of salt for the rice.
b) Bring back to the boil, add the rice and cook for 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.

a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the tikka paste, onion marmalade and garlic. Stir and cook for 1-2 mins.
c) Pour in the passata, vegetable stock paste, sugar and water (see ingredients for both amounts).
d) Bring to the boil, then turn the heat down slightly. Simmer until thickened, 6-8 mins, stirring occasionally.

a) Meanwhile, roughly chop the coriander (stalks and all).
b) Pop half of the coriander into a small bowl with the Greek yoghurt and mix together.
c) Season to taste with salt and pepper.

a) When the cauliflower is cooked, add it to the curry sauce.
b) Stir through the peas and cook until piping hot, 1-2 mins.
c) Remove the pan from the heat and stir the butter into the curry until fully melted and combined.
d) Taste and season with salt and pepper if needed.