We've gone mildly rogue on this rogan josh with the addition of cauliflower to the classic chicken curry. Simmered in a rich and fragrantly spiced sauce, its deep and luscious flavour gives the impression that you've been slaving over this one for hours, but actually, it only takes 40 short minutes to land on the table. Effortless satisfaction achieved.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat. Bring to the boil, cover with a tight-fitting lid and reduce heat to low. Cook for 15 minutes or until rice is tender and cooked through. Remove from heat and set aside to keep warm. While rice is cooking, continue with step 2.
Boil the kettle in preparation for step 5. Peel and thinly slice onion. Cut cauliflower into florets. Cut chicken into 4cm pieces. Grate ginger.
Melt butter in saucepan over medium-high heat. Add onion and a pinch of salt and pepper and cook for 3–4 minutes or until golden brown and starting to soften. Add ginger and cook for a further 30 seconds or until fragrant.
Add chicken and curry paste to pan and cook, stirring occasionally, for 4–5 minutes or until fragrant and chicken is golden brown.
Dissolve stock cube in 250ml (1 cup) boiling water. Add tinned tomatoes and stock and bring to a simmer. Reduce heat to medium and cook for 10 minutes or until fragrant. Add cauliflower and cook for a further 8–10 minutes or until cauliflower is tender and curry is fragrant.
Add baby spinach leaves to curry and stir until wilted. Divide rice and chicken curry between bowls. Top with yoghurt and cashews to serve.