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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!
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