Heat your oven to 220°C/428°F.

Cut your cauliflower into large florets, halve your tomatoes and cut your red onion into wedges. Place all the veg in a large high-sided baking dish.

Spoon over your Very Lazy Chopped Garlic, Very Lazy Chopped Ginger, cumin, ground coriander, turmeric, chilli powder, ground cardamom and a generous pinch of sea salt. Drizzle with a little vegetable oil, then toss your cauliflower around in your hands until it is totally coated. Roast for 20 minutes, or until the cauliflower is charred and caramelised on the outside.

Turn the heat down to 200°C/392°F.

Pour your ground almonds, vegetable stock and coconut milk into the baking dish and give it a good stir. Return your dish to the oven for 25 minutes, or until your sauce has reduced to a thick consistency.

Meanwhile, roughly chop your coriander.

Pour your flaked almonds into a dry frying pan and toast over a medium heat for a few minutes, by which time you should have crisp and golden flakes.

Check the seasoning of your curry, then serve it over rice. Scatter with your coriander and flaked almonds, then dig in.