Step 1

Heat a tbsp of oil in a large pan on medium heat.

Step 2

Add the finely chopped onion and let cook for a few minutes. Then add the mined garlic and grated ginger.

Step 3

Cook for a minute, stirring so it doesn't burn.

Step 4

Add all the spices - curry powder, cumin, garam masala, turmeric and chilli powder. Cook for around 30 seconds until fragrant. Add a little more oil if its too dry.

Step 5

Add the chopped tomatoes and tomato puree. Stir and let cook for a few minutes.

Step 6

Blend until smooth - transfer to a bowl and use a hand blender or place in a blender, then return to the pan.

Step 7

Add the coconut milk, stock and cauliflower. Cut the cauliflower into bite sized pieces - not too big not too small.

Step 8

Let simmer for 10-15 minutes and then add the chickpeas for a further 5 minutes.

Step 9

The cauliflower should be soft but still have a bit of bite. If you like it really soft just cook for longer.

Step 10

Garnish with some fresh coriander and a drizzle of vegan cream or coconut milk!