Step 1

Heat half the oil in a deep, lidded frying pan and fry the onion with a pinch of salt for 5 minutes until soft. Stir in the garlic, ginger, mustard seeds, turmeric, coriander and ground cumin, and fry for another 2-3 minutes until fragrant. Stir in the coconut milk, half a tin of water and the mashed banana. Bubble for 5 minutes until the sauce starts to thicken slightly.

Step 2

Stir in the cauliflower florets and stalk, then cover and simmer for 15-20 minutes, or until the cauliflower is tender.

Step 3

Meanwhile, heat the grill to high. Toss the cauliflower leaves with the remaining oil, the cumin seeds and some seasoning on a baking tray. Grill for 10-15 minutes, or until the leaves are just charred at the edges and any thicker stems are tender.

Step 4

Uncover the curry, season and bubble for 5 minutes more until thickened. Serve topped with the crispy cauliflower leaves, with rice or rotis on the side.