Step 1

Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and ginger, and cook for 1 minute or until aromatic. Add the curry paste, potato and cauliflower, and stir until well combined.

Step 2

Add the stock and passata to the pan and simmer, uncovered, for 15 minutes or until the potato is tender.

Step 3

Combine the yoghurt and cornflour in a small bowl. Gradually add to the potato mixture, stirring constantly until well combined. Add the peas and reduce heat to low. Simmer for 2 minutes or until the peas are tender and the mixture is heated through.

Step 4

Spoon the rice among serving bowls and top with the potato mixture. Serve with the extra yoghurt.