Preheat your oven to 220°C/Fan 200°C/Gas 7. Trim the base off the cauliflower. Pull away the leaves and set them to one side. Cut the cauliflower into bite-sized florets. Thinly slice the stalk. Scatter the florets and stalk into a roasting tin. Add 1 tsp oil, 1 tbsp Bombay spice blend and a pinch of salt and pepper. Toss to coat, then slide the cauliflower into the oven to cook for 25 mins.

Meanwhile, peel the onions and thinly slice them. Shred the cauliflower leaves. Pour 2 tsp oil into a large pan and warm to a medium-high heat. Add the onions and cauliflower, along with a pinch of salt and pepper. Fry for 5 mins, stirring occasionally, till golden and slightly softened.

While the onions are frying, peel the garlic cloves and crush or finely chop them. Peel and finely grate the ginger. Finely dice the tomatoes. Use the end of a rolling pin to crush most of the flaked almonds (leave a couple of pinches aside for later).

Stir the garlic, ginger and the 1 tbsp Bombay spice blend into the onions. Fry for a further 1 min.

Pour 350ml boiling water into the pan. Crumble in the coconut cream. Stir in the crushed almonds, along with the chopped tomatoes and dried red lentils. Bring to the boil, then reduce to a simmer. Cover with a lid and cook for 20 mins, till the lentils are tender.

While the curry is cooking. Trim any woody ends off the kale. Roughly shred the leaves.

When the cauliflower has roasted for 25 mins, scatter the reserved almonds over the top. Return the cauliflower to the oven for a further 2-3 mins, till the nuts are golden and toasted.

Stir most of the roasted cauliflower and almonds through the curry. Add the kale leaves and stir till they’re wilted and tender – around 3-4 mins. Spoon the curry into bowls. Top with the remaining cauliflower and serve.