Step 1

Assemble all of the spices keeping the first four (whole spices) separate from the rest, unless using them in their ground form too. Also, keep ½ tsp of garam masala and nutmeg separate from the rest of the ground spices, they will be used to finish the curry.

Step 2

Heat up oil on a medium heat, in a heavy bottom pan. Once the oil is warmed, add whole spices. Fry them off on a low heat for 30-60 seconds, stirring frequently so that they don't burn.

Step 3

Add diced onion, fry it off gently - stirring frequently - until almost translucent (about 10 minutes).

Step 4

Next, add in garlic, fresh chilli and ginger and a few pinches of salt. Fry on a low heat until softened and fragrant, stirring frequently.

Step 5

Make sure the heat is set to low and add all of the dry spices apart from the ½ tsp of garam masala you set aside earlier. Coat the aromatics in spices and allow them to toast gently but don't let them burn, add a splash of water if it looks like they are catching.

Step 6

Add in canned tomatoes, a can worth of water and a good amount of salt. Squash the tomatoes and allow them to simmer gently until they break down completely and the sauce thickens (about 20 minutes). If the pan is looking dry and the tomatoes are still chunky, add a splash more water and carry on simmering.

Step 7

Next add in coconut milk, almond butter and season. Simmer for 5 minutes, taste and add sugar and a bit more salt, if needed. Rest overnight for best flavour.

Step 8

Finish the curry off with garam masala and a grating of nutmeg, toasted almonds and fresh coriander. Depending how much tomatoes you've used, you may want a squeeze of lime too - I used a full can and found the sauce had a nice balance.

Step 9

RICE: Rinse your rice really well - until the water runs almost clear. Put rinsed rice in a pot with 2½ cups (600 ml) water and a teaspoon of salt. Give the rice a stir and cover with a fitting glass lid. Simmer on a very low-medium heat until all of the water gets absorbed by the rice - if you tilt the pot and no water seeps out, switch off the heat but keep the lid on. Allow the rice to stand covered until ready to serve (at least 10 minutes).

Step 10

CAULIFLOWER: You could simmer the cauliflower in the curry sauce until soft or (my favourite way!), coat in a little oil and roast it in the 200 C / 390° F oven for 20 minutes, until soft and charred in places, flipping the pieces to the other side halfway through.

Step 11

CHICKPEAS: Drain the chickpeas and warm them in the curry sauce just before serving.