Rukmini Iyer’s recipe for cauliflower and butter bean malai curry | Cook once, eat twice

A filling vegetarian curry, with leftovers to stuff into a wrap or pie. The same sauce can also be used as the base for a matar paneer. Cook once, eat thrice!

You can’t beat a creamy, tomato-based curry when you’re in need of comfort food, although chilli aficionados might want to up the amount of crushed red chillies from one teaspoon to two – or more. This takes on even more flavour by roasting one of its star ingredients – cauliflower – in spices, before adding it to the sauce with some good jarred butter beans (you can use tinned, but you might want to simmer them for an extra 10 minutes, so they take on more flavour).