Chickpea and Cauliflower Curry

Heat the oil in a large, deep frying pan and cook the cumin seeds for a few minutes, until fragrant. Add the onion and cook for 6-7 minutes until the onion has softened. Add the ginger, garlic and spices, cook for 2 minutes, stirring, then add the cauliflower. Cook for 5 minutes, then add the coconut milk and frozen spinach. Cook a further 5 minutes or until the cauliflower is tender. Add the chickpeas and cook a few minutes to heat through. Serve with almonds, a good blob of chutney and some warm flat breads.

Where’s the meat? 
Feel free to add 400grams trimmed, chopped chicken thighs when adding the cauliflower and extend the cooking time by 5 minutes to ensure they are cooked through.

Work it your way 
Whiz half of the curry with a stick blender and return to the remainder to make a thick, nourishing soup.

Add chopped celery with the onion, and golden raisins and tomato paste with the cauliflower for more of a Coronation Chicken vibe (and if you fancy add the chicken as above too!)

Add 1 sliced red chilli and 300grams raw prawns with the cauliflower, for a spicy twist.

Add 1 peeled, chopped kumara, or 1 cup chopped pumpkin and an extra 150mls coconut milk with the cauliflower for a larger meal.