Heat the oil in a saucepan and fry the onion for 5 minutes until softened.

Add the garlic and ginger and fry for 2 minutes, then stir in the spices and cook for 30 seconds.

Add the coconut milk, cauliflower and the tin of chickpeas, liquid and all.

Partially cover the pan and bring to the boil, then simmer for about 8 minutes until the cauliflower is tender and the sauce has thickened.

If the sauce reduces too much before the cauliflower is ready, splash in some water.

Or if the cauliflower is nearly done and the sauce is too thin, take the lid off to allow the sauce to reduce.

Squeeze in the juice from one or two lemon wedges, to taste.

Serve with rice or naan bread and extra lemon wedges.