Instructions

1. Finely chop the onion, garlic, ginger, chilli and fresh turmeric (if using).
2. Heat a little oil in a large pan and gently cook the chopped ingredients for about 5 minutes, until softened.
3. Add the cumin and coriander seeds and cook for another minute, stirring, until fragrant.
4. Stir in the garam masala and tomato purée, mixing well to coat everything.
5. Chop the carrot, mushrooms and red pepper, and break the cauliflower into small florets. Add them to the pan and stir.
6. Pour in the passata, then add enough water to just cover the vegetables. Season with salt and pepper, add the curry leaves and bring to the boil.
7. Reduce the heat and simmer gently for 20–25 minutes, until the vegetables are tender.
8. Add the chickpeas, coconut cream and kale. Cook for another 5 minutes, until the kale has wilted and the sauce is thick and creamy.
9. Taste and adjust the seasoning if needed.
10. Serve hot, topped with fresh coriander and a squeeze of lime, alongside rice and mango chutney.