Cauliflower & Chickpea Curry with Sesame Fried Eggs

Start by making the curry base. Heat the oven to 180°C. Pod and roughly crush the cardamom seeds. Cut the cauliflower into florets and tip them onto a baking tray. Drizzle with oil and scatter over the cumin, cardamom seeds, salt and pepper. Put in the oven for 15 mins until charred.

Peel and finely slice the onion, then peel and grate the garlic and ginger. Heat a shot of oil in a large pan over a low-medium heat and add the onions and a pinch of salt, sweating down for around 15 mins until deeply golden.

Grate in the garlic and ginger, then add the spices. Cook for a couple of minutes, then tip in the cauliflower, drained chickpeas, coconut milk, peanut butter and vegetable stock. Gently simmer for 5 mins until thickened, then season with lime juice, salt and pepper. Optional: if you're batch cooking the curry base, portion it out into Tupperware containers now.

Finely slice the spring onions and set aside for garnish. Heat the oil in a small frying pan over a medium-high heat and carefully crack in the eggs.

Sprinkle the sesame seeds over the eggs and baste the eggs with the hot oil until cooked to your liking and crispy around the edges.

To serve, divide the curry between bowls. Top with the crispy eggs and spring onions. Serve with naan, if you like.