1.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.
2.Add the cream; bring to the boil, then reduce heat. Add cauliflower and tomato; simmer, uncovered, for 5 minutes, stirring occasionally.
3.Add peas and yoghurt; stir over low heat for about 5 minutes or until peas and cauliflower are just cooked.
4.Serve curry with egg and coriander.
Suitable to freeze without yoghurt and egg. Suitable to microwave.
Note
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