<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.&nbsp;</p><h4>Method</h4><p><strong>Step 1.</strong> Heat a little olive oil in a large pan. Add onions and fry until starting to soften.</p><p><strong>Step 2. </strong>Add the cauliflower, garlic, ginger cumin seeds, curry powder and red chilli if using and stir well. Cook for another few minutes until fragrant.</p><p><strong>Step 3.</strong> Add the tin of coconut milk and vegetable stock. Bring to the boil, then add in the chickpeas.</p><p><strong>Step 4.</strong> When the cauliflower has softened but still has texture, add in the spinach.&nbsp;</p><p><strong>Step 5.</strong> Add in the coriander (saving a little to garnish) and stir. When the spinach has wilted, it is ready to serve with the remaining coriander sprinkled on top. Enjoy!</p><p><em><strong>Chef Gino's Top Tip: </strong>If you have a little extra time, consider roasting your cauliflower until tender and starting to brown.</em></p>