Gobi mutter | Cauliflower and mangetout stir-fry

Ingredients

• 100g cauliflower florets
• 1 tablespoon sunflower oil, plus extra for deep-frying
• 200g mangetout
• 1 small red onion, finely chopped
• 15g fresh ginger, grated
• 1 tablespoon kecap manis (Indonesian sweet soy sauce)
• Sea salt
• Cauliflower purée
• 1 tablespoon sunflower oil
• ½ teaspoon cumin seeds
• 1 onion, chopped
• 15g fresh ginger, peeled and finely chopped
• 300g cauliflower, cut into small pieces
• 1 teaspoon ground coriander
• ¼ teaspoon red chilli powder
• ¼ teaspoon garam masala
• ¼ teaspoon turmeric
• 4 tablespoons water
• 30g butter, softened
• 2 tablespoons single cream
• 2 tablespoons plain yogurt
• 1 tablespoon lime juice
• Pea cakes
• 3 tablespoons sunflower oil
• A pinch of asafoetida
• 1 teaspoon cumin seeds
• 200g frozen peas
• ½ teaspoon ground coriander
• ½ teaspoon dried mango powder
• 300g boiled or baked potatoes, peeled and grated
• Plain white flour for dusting
• To serve
• 4 baby plum tomatoes, halved
• Finely grated purple and white cauliflower
• Chilli Oil (optional)
• Pea shoots