Cauliflower and green pea curry

Boil, steam or microwave cauliflower until just tender; drain.

Meanwhile, heat ghee in large saucepan; cook onion, garlic and ginger, stirring, until onion softens. Add paste; cook, stirring, until mixture is fragrant.

Add cream; bring to the boil then reduce heat. Add cauliflower and tomato; simmer, uncovered, 5 minutes, stirring occasionally.

Add peas and yogurt; stir over low heat about 5 minutes or until peas are just cooked. Serve curry sprinkled with egg and coriander.