Step 1

Combine mince, breadcrumbs, egg, garlic, 2 tsp ginger, 2 tsp garam masala and 1 tsp turmeric in a bowl. Season well. Shape into 8 balls and chill for 15 minutes.

Step 2

Meanwhile, place cauliflower in a food processor and whiz until it resembles couscous.

Step 3

Heat half the oil in a pan over medium heat. Add okra and cook, tossing, for 3-4 minutes until lightly coloured. Remove from pan, chop and set aside.

Step 4

Add two-thirds of the spring onions, chillies, coconut and remaining spices to pan. Cook, stirring, for 5 minutes or until coconut is toasted. Add cauliflower and cook, stirring, for 8-10 minutes until golden. Season, then stir through half the coriander. Sprinkle with okra and drizzle with lime. Set aside.

Step 5

Heat a barbecue or chargrill to high. Brush koftas with remaining 1 tbs oil and cook, turning, for 8 minutes or until cooked.

Step 6

Combine yoghurt and remaining coriander in a bowl. Season and sprinkle with extra garam masala. Serve with koftas, cauliflower couscous, lime, micro coriander and remaining spring onions.