Time: 55 minutes
Curry: Soften the onion and red pepper in oil, then add the spices (I added chilli flakes too but that's all down to you). After 5 minutes add the aubergine and chickpeas, once soft add the tinned tomatoes and coconut milk, stir and bring to the boil. Then add the spinach and some coriander whilst simmering for 30 minutes.
For the roasted cauliflower: pre-heat the oven to 190. Stir oil, ground coriander, cumin seeds, curry, and turmeric in a large bowl to combine. Toss in the cauliflower and season with salt and pepper. Pop in the oven for 10-15 minutes until browned and slightly crispy. Sprinkle lemon juice over once done.
Time: 60 minutes (maybe over an hour)
Fish Curry: Fry the cinnamon stick, cloves and peppercorns in oil for 1-2 minutes, smells gorgeous doesn't it.. then add the onion and the half a teaspoon of sugar until caramelised. Stir in the cherry toms and chopped courgette and place a lid on the pan for an extra 5 minutes or until they have softened. Then add the garlic, ginger and chilli. Stir in the garam masala, cumin, coriander, turmeric, chilli powder and salt to taste. After 8-10 minutes it should turn into a thick paste, then add in the basa fillets and cover with the sauce and leave for 8 minutes until the fish is cooked. Don't forget to remove the cinnamon stick, then you're done!
Saag Paneer: A glug of oil on a medium heat, add the ginger and the garlic. Then add the garam masala, cumin, chilli and the splash of milk. Add the paneer and cook until golden and soft. Add the chopped spinach and season with salt. Serve once the spinach has wilted. Garnish with chopped coriander of course!