1tbsp sunflower oil

1 medium onion, thinly sliced

2 garlic cloves, crushed

2.5cm peeled and grated ginger

2cm of peeled and grated turmeric (or 1tsp ground turmeric)

1 green chilli, finely chopped (leave seeds in for more spice)

2tsps hot curry powder

300ml vegetable stock

400g tin chopped tomatoes

225g small cauliflower florets

400g tin chickpeas,* drained and rinsed

Large handful of spinach

  1. Heat oil in a pan (use one with a lid)
  2. Sauté onion for about 5 minutes at medium heat, until soft
  3. Add garlic, chilli, ginger, and turmeric and cook for one minute, stirring
  4. Stir in curry powder and cook for 1 minute
  5. Add in stock and tomatoes and bring to a simmer
  6. Add cauliflower, cover, and simmer for 15-20 minutes, until tender but with a bite
  7. Stir chickpeas and spinach in and cook until spinach is wilted
  8. Divide into bowls, add a spoonful of natural yoghurt, and serve with rice or flatbreads

*Save chickpea water (aquafaba) for use as an egg substitute in baking