Briefly roasting the vegetables improves flavour and texture in this warmly spicy curry with a hint of creamy coconut milk in the rich tomato-based sauce.
The recipes cuts down food miles by using UK grown carlin peas, but you could substitute chickpeas, black-eyed peas, or whole lentils.
Preheat your oven to 220°C / 200°Fan / Gas 7 with a shelf positioned in the upper third.
Break the cauliflower into large florets and put on a lined baking tray.
Put the coconut oil, cumin and turmeric in a small bowl and microwave for a few seconds until melted.
Toss the cauliflower in HALF the spiced coconut oil then season with a little salt and black pepper.
Put the tray in the oven and roast for 10 minutes.
After 10 minutes, add the mushrooms to the tray, toss with the remaining spiced coconut oil and return the tray to the oven.
Cook until both vegetables are browned but the cauliflower is still a little firm without being crunchy (another 10 - 12 min).
Remove the tray from the oven and set aside.
In a large sauté or frying pan, heat the coconut oil over medium heat.
Add the onion and cook, stirring often, until it's starting to soften & brown (10-15 min).
Stir in the garlic and ginger (plus the fresh chilli if using) and cook for 2 min more.
Add the cumin and mustard seeds (plus the fennel seeds if using instead of ground) and cook until they fizzle and pop.
Stir in the chopped tomatoes, the tomato puree, the sugar if using, the water, garam masala, all the ground spices, the chilli flakes or powder. Season with a little salt and a good grind of black pepper.
Bring to the boil then reduce to a simmer. Cook until you have a thick, rich sauce (approx. 20 min).
Stir in the coconut milk and simmer for 5 minutes.
Add the roasted cauliflower and mushrooms including any cooking juices, plus the drained carlin peas. Simmer until the cauliflower is tender rather than soft and the sauce is reduced to your liking (5 - 10 min).
Taste and add more seasoning if needed then stir in most of the coriander leaf.
Serve with the rest of the coriander sprinkled over plus the coconut shavings if using.