<p>This cauliflower and chickpea curry is a flavour-packed, comforting dish that's simple to prepare and perfect for any night of the week. Rich in fibre and plant-based goodness, it's a nutritious option for those seeking a hearty, healthy meal. Add your favourite spices for extra depth and heat.</p><img src="/sites/default/files/inline-images/article-1-bottom.jpg" data-entity-uuid="a0789f22-6214-4bd5-99ff-a180c5e3b8e9" data-entity-type="file" width="708" height="384"><p><strong>Step 1</strong></p><p>Heat a little olive oil in a large pan. Add onions and fry until starting to soften.</p><p><strong>Step 2</strong></p><p>Add the cauliflower, garlic, ginger, cumin seeds, curry powder and chilli if using and stir well. Cook for another few minutes until fragrant.</p><p><strong>Step 3</strong></p><p>Add in the tin of coconut milk and vegetable stock. Bring &nbsp;to the boil, and then add in the chickpeas.</p><p><strong>Step 4</strong></p><p>When the cauliflower has softened but still has texture, &nbsp;add in the spinach. If you’re using it, this is also the moment for &nbsp;adding the red hot chilli pepper.</p><p><strong>Step 5</strong></p><p>Add &nbsp;in &nbsp;the &nbsp;coriander &nbsp;(saving &nbsp;a &nbsp;little &nbsp;to &nbsp;garnish) &nbsp;and &nbsp; stir. When the spinach has wilted, it is ready to serve with the &nbsp;remaining coriander sprinkled on top. Enjoy!&nbsp;</p>