Fry a finely sliced onion with a bay leaf and 4 cloves in a mixture of hot oil and butter. When it’s good and brown, add a tablespoonful of grated ginger and 3 chopped cloves of garlic. Turn the heat to medium.
Now add 2 diced potatoes and stir through for a minute or two. Add about 300g cauliflower florets or a mixture of broccoli and cauliflower. Stir again.
Add a teaspoonful and a half of sea salt, some black pepper, a teaspoonful each of cumin seeds and turmeric. Stir through, then add a sliced fresh green chilli.
Stir in half a tin of tomatoes and half a pint of water. Add a drained tin of chickpeas. Simmer with no lid for 15-20 minutes. Add a teaspoonful of garam marsala at the end, and some chopped coriander. Serve with yoghurt.