Heat the oil in a karahi, wok or large pan and, when hot, add the cumin seeds, followed by the garlic, ginger and green chilli.
Add the ground turmeric, cauliflower, peas and season to taste. Sprinkle with a little water, stir, cover the pan and cook for 10-15 minutes.
When the cauliflower is cooked, stir in the coriander, ground cumin, garam masala and lemon juice. Mix well and serve immediately.
Fresh shelled peas are best for this recipe but you can use frozen peas or even sliced mangetout, snowpeas or French beans.