This week’s bounty from Boxed Fresh has had me busy in the kitchen and the cauliflower came in perfect on one of our busier nights. I first encountered this curry when my sister and her boyfriend came to visit a few years ago. They made it for us all and it was a big hit, even with my two young boys.

It’s made with paneer cheese, which is great when cooking for vegetarians. You can use any protein, or just vegetables. I still make it with the paneer as it’s a nice change. Paneer isn’t a cheesy cheese so don’t be afraid to try it!

1. Begin by blending all these ingredients to a paste

-6cm ginger, peeled

-2-4 green chillies

-4-6 cloves garlic

-1 medium onion

2. In 100ml of oil, gently fry all the ingredients in a large, covered, saucepan until they are golden brown and add

-1 1/2 tsp salt

-2tsp ground coriander

-1 1/2 tsp turmeric

-1/2 tsp ground cumin

-1/2 tsp garam masala

3. Continue to cook for about 2 minutes or until the oil has taken on the colour of the spices, pour off the excess oil and set aside.

4. Add two tins of chopped tomatoes to the onion mix and use a hand blender to blend to the sauce consistency you desire. Leave to gently simmer without the lid on.

5. Using the oil set aside earlier, fry off the paneer cubes until golden on all sides, remove from the oil and add to the sauce continuing to simmer. Cut a small cauliflower into florets, with flat sides and fry in the remainder of the oil and add to the sauce.

-1 cauliflower

-1 packet of paneer cut roughly into 1.5 cm cubes

6. Continue to cook the sauce until the cauliflower is cooked and finish with the following.

-1 handful of peas

-1 handful of chopped fresh coriander

-A knob of butter or yoghurt if desired

-And a pinch of sugar.

It is better if you leave the curry to sit for a little while rather than serving immediately. I serve it with Tilda instant rice.

-Ashley Bennett