Vegan vegetable tikka masala

Cut bell peppers into big pieces, quarter the onion and separate into petals, cut tofu into large pieces and cauliflower into small florets.

Season with a teaspoon of turmeric, salt and black pepper, a drizzle of oil and the juice of a small lemon or lime; mix well.

Thread onto skewers (soak bamboo ones first so they do not burn); keep the small bits for later.

Balance the skewers on the rim of a baking tray and broil on high 10 to 15 minutes, checking that nothing burns, until the edges are slightly charred.

Heat 2 tablespoons of oil on medium; lower the heat, add 8 green cardamoms and 4 cloves, then the onions, then a tablespoon of ginger garlic paste; fry on medium until the onions turn a bit pale. Add the leftover bell peppers and fry a few minutes.

Cool completely, then blend with a can of crushed tomatoes and the leftover tofu to a smooth paste.

Gravy: heat about 3 tablespoons of oil on medium, lower the heat and add half a teaspoon each of cumin seeds and nigella seeds.

Add a teaspoon of turmeric, a heaped teaspoon of Kashmiri chili powder, a tablespoon of ground coriander and a teaspoon of ground cumin; stir two to three seconds, add the puree, stir and cover on low a minute.

Add a can of drained, rinsed chickpeas, salt to taste and almond butter.

Add a can of unsweetened coconut milk and about a third of a cup of hot water rinsed through the can.

Slide the vegetable tikka off the skewers into the gravy; add 2 teaspoons of kasuri methi and a teaspoon of shahi garam masala.

Cover and simmer on low 12 minutes, stirring in between; taste, adjust seasoning and add a teaspoon of sugar.

Finish with plenty of chopped coriander leaves; serve with a drizzle of thick coconut milk and more coriander.