Step 1: Cook Tikka Masala Paste

Place 1/2 cup of tikka masala paste into a pan over medium heat. Cook, stirring constantly, for about 1 minute until it becomes strong and aromatic.

Step 2: Add Tomatoes and Water

Add a 400g can of diced tomatoes and 1 cup (250ml) of water to the pan. Stir gently to combine with the paste.

Step 3: Add Vegetables

Add one small head of cauliflower, broken into florets, and approximately 700-800g of pumpkin, chopped into chunks, to the pan. Stir gently to ensure all vegetables are coated in the sauce.

Step 4: Simmer the Curry

Increase the temperature to high and bring the liquid to a boil. Once boiling, place the lid on the pan, turn the temperature down to medium-low (just enough to maintain a simmer), and allow it to simmer for about 20 minutes, or until the vegetables are nice and tender. Stir once or twice during cooking to ensure even cooking.

Step 5: Add Coconut Milk

After 20 minutes, remove the lid. Give a 270ml can of coconut milk a good shake to mix any separated cream, then pour it into the curry. Stir gently to combine.

Step 6: Heat Through and Serve

Allow the curry to come back to a simmer so it is heated through. Season with salt and pepper now if desired. Once heated, it is ready to serve. The coconut milk helps to make the curry creamy and mellows the spice, allowing the herb and spice flavors to shine.

• Always check your curry paste's ingredients to ensure they are Vegetarian/Vegan friendly.

• Serve this dish on its own for a satisfying meal, or with rice or noodles.

• This dish is great as a standby option when you need a quick meal.

• Use any chunky vegetables you like, such as potatoes, sweet potato, broccoli, or carrots.

• Adjust the amount of tikka masala paste to your preferred spice level.