Gobi Matar Rogan Josh and Basmati Rice

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.