Pre heat oven to 200c

Soak the nuts in boiling water and set aside.

Make the tofu marinade by mixing together the 1 tbsp olive oil, 2 tsp nooch, ¼ tsp turmeric, ½ tsp curry powder, ½ tsp garlic powder, ⅓ tsp salt, 1 tbsp lime juice. Add more oil if you need to make it runnier to coat the fried tofu.

Toss the tofu chunks in the cornflour and fry in 1 tbsp olive oil until crispy on the outside.

Toss the cauliflower florets in 1.5 tbsp olive oil and the spices (1 tsp cumin, 1 tsp coriander, ⅓ tsp turmeric, pinch chilli, salt and pepper). Roast for 20-25 minutes until tender and lightly charred.

Blend the soaked nuts, silken tofu, ⅓ cup nooch, lemon juice, ¼ tsp salt, ½ tsp garlic powder, pinch of turmeric, pinch of curry powder and black pepper to make the creamy sauce. Set aside.

In a large pan, toast the whole spices (1 tsp coriander seeds, 1 tsp cumin seeds, seeds from 4 cardamom pods) for 2 minutes until fragrant.

Add 2 tbsp olive oil, the diced onion and a pinch of salt. Fry for 5 minutes until translucent.

Add the grated ginger, garlic and chopped chilli. Fry for 2 minutes.

Stir in the ground spices (1 tsp Garam masala, 1 tsp coriander, 1 tsp sweet curry powder, ½ tsp Kashmiri chilli powder, 1 tsp turmeric, ⅓ tsp ground cardamom, half a cinnamon stick, pinch salt, pinch black pepper) and fry for 1 minute.

Add the grated tomatoes, cooked lentils and 100ml water. Simmer for 10 minutes.

Add the roasted cauliflower and crispy tofu chunks. Stir through the creamy sauce.

Serve with pink pickled onion, fresh coriander, a drizzle of the extra creamy sauce and nigella seeds.