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

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

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

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

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

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

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

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

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

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