Cauliflower & green pea curry

Heat ghee or oil in a large saucepan; cook onion, garlic and ginger, stirring, until onion softens. Add paste; cook, stirring, until mixture is fragrant.

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

Add peas and yogurt; stir over low heat for about 5 minutes or until peas and cauliflower are just cooked.

Serve curry with egg, coriander and steamed basmati rice, if desired.

Suitable to freeze without yogurt and egg. Suitable to microwave.

COOK'S NOTE: Ghee is clarified butter, available from supermarkets.