In a big and well-loved saucepan, cook the onion and carrot over a medium to low heat in the oil for 15-20 minutes with the lid on, stirring occasionally. Season with salt.
Blitz the chilli, ginger and garlic to a paste in a food processor. Stir the paste into the onions once they have begun to soften, along with the spices (including the onion seeds).
After another 5 minutes, season with salt, add the sweet potato chunks and the almonds and mix well well so that everything is well coated.
Turn the heat up a bit and stir in 500 ml of water and the sultanas.
Bring it up to a simmer and leave it to bubble away gently for about 10-15 minutes with the lid off, stirring occasionally.
Add the cauliflower florets and the coconut milk and simmer for a further 10-15 minutes covered.
Check that the sweet potato and cauliflower are both cooked, then turn the heat off and stir in the peas.
It’ll need more salt, plus the lemon juice and chopped coriander to finish it off right. We serve it with a sprinkling of dried coconut on top.