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Break up 1 large cauliflower into small florets (around 650g). Finely chop 1 red onion and 1 garlic clove. Remove the seeds from 12 cardamom pods and crush the seeds. Chop some fresh coriander – as much as you'd like to serve the curry with.
Heat 1 tablespoon vegetable oil in a large pan over a medium heat. Fry the onion for 7 mins until starting to soften. Add the garlic and cook for a further 2 mins.
Increase the heat and add 4 dried bird's eye chillies, the crushed cardamom seeds, 1 tsp ground coriander, 1 tsp ground cumin, 2 tsp fennel seeds, 6 whole cloves, 1¼ tsp turmeric, ½ tsp cinnamon and the cauliflower florets.
Fry for 5 mins, stirring frequently, then add 400ml coconut milk and 250ml vegan-friendly hot vegetable stock. Bring to a boil, then reduce the heat and simmer, covered, for 10 mins.
Meanwhile, cook 300g basmati rice to pack instructions.
Once the cauliflower is tender, uncover the pan and add 75g mangetout. Cook for 3 mins to heat through, stirring regularly and mashing some of the cauliflower into the sauce to help it thicken slightly.
Serve the curry with the cooked rice and a scattering of toasted cashew nuts and chopped coriander.
