Cauliflower and chickpea roti

FOR THE ROTI

1 Put the flour, salt and melted butter into a bowl, or a stand mixer if you have one.

2 Slowly add the water until everything comes together. You may not need all the water, so add little by little towards the end. If it is too wet, just add a little more flour.

3 Knead for five minutes, then cover with clingfilm and allow to rest for 30 minutes.

4 Turn the dough out on to a floured surface, then roll into a thick sausage and cut into six even pieces. With floured hands, shape into balls and roll out as thinly as you can. It’s best to cook them as you roll as they stick to parchment paper unless it is well oiled.

5 To cook, put a half tablespoon of sunflower oil and half tablespoon of butter into a pan over a medium-high heat (the oil raises the burning point of the butter). Cook for two to three minutes on each side, making sure the roti is golden and speckled before you take it from the pan. Remove to a clean tea towel and continue the process.

FOR THE KORMA

1 Break the cauliflower into small florets and boil in salted water until just soft. Drain and set aside.

2 Put the onion, garlic, ginger and oil into a food processor and pulse until evenly chopped. If you don’t have a processor, just chop everything as finely as you can.

3 Put the mixture into a pot and cook over a medium heat for 10 minutes, then add the korma paste.

4 Continue to cook for three more minutes or so, then add the chopped tomatoes, coconut milk and chickpeas. Bring to a simmer and reduce gently for 10 minutes.

5 Add the lime, cooked cauliflower and tomatoes, followed by the salt and pepper and sugar. Then it’s ready to serve.

6 Mix the mint with the yogurt and place on the side with the warm roti and fresh coriander.