Step 1

Preheat the oven to 400F / 200C.

Step 2

Get the cauliflower and peppers roasting. Scatter them in a large baking dish, toss with just enough oil to coat them all + salt and pepper to taste. Place in the oven for 25 minutes, going in once at the halfway point to flip everything.

Step 3

Meanwhile, get started on the sauce. Heat a couple tablespoons of oil in a large saucepan. Saute the onions until soft, then throw in the garlic and ginger and saute for another minute until fragrant.

Step 4

Add the curry powder and garam masala and mix through - if the pan is dry and everything is powdery, pour in some extra oil. Once the aroma hits the air, move on quickly (we don't want the spices to burn or stick).

Step 5

Add the tomato paste and saute for a minute or two - we want a rich aromatic paste to form in the pan so again, add some extra oil if it's too dry.

Step 6

Add the coconut milk and half of the mangos (1 cup) to the pan and stir through. Add salt and pepper to taste - I would recommend about 1/2 teaspoon of salt. Leave to simmer on a very low heat, covered, until the cauliflower is 5 minutes away from finished.

Step 7

Puree the sauce with a hand blender, or by transferring to a jug blender and then back to the pan.

Step 8

Add in the kale and the other half of the mangos to the sauce. Let it simmer for a few minutes until the mango is defrosted and the kale starts to wilt down a little, then you can turn the heat off.

Step 9

The cauliflower and peppers are ready when the cauliflower is browned, with a few charred edges, and the peppers are soft and melty. Remove from the oven and add to the sauce (or if they're ready before the previous step is complete just set them aside while you catch up - they can go in later).

Step 10

Now fry the paneer. Heat a shallow layer of vegetable or peanut oil in a large frying pan, on a medium heat. Once the oil has heated up enough that a piece of paneer sizzles on contact, add all of the paneer cubes to the pan and fry for a minute or two on each side until golden. Stand as far back as possible while you do this – paneer has a habit of spitting oil from the pan.

Step 11

Add the paneer and the cilantro into the pan with the sauce. If your cauliflower and peppers weren't ready to be added earlier on, add them now too. Mix it all together and exhale - you're done!

Step 12

Serve with rice and/or naan, and lime wedges if desired.