Masala Chickpea Curry

Peel and finely chop the onion and garlic. Peel and finely grate the ginger and carrots. Drain and rinse the chickpeas.

Heat a pan over a medium heat with a drizzle of oil. Fry the onion, carrot, garlic and ginger with a pinch of salt for 5 min. Add the garam masala, chilli (spicy!), turmeric, coriander, cumin and black pepper and cook for 1-2 min further.

Add the coconut milk, measured water, 0.5/1/1 vegetable stock cube and brown sugar. Bring to a simmer, cover with a lid and cook for 15 min or until the carrots are soft. Once soft, blitz with a hand-held blender or with a food processor until smooth. Add a splash of water if the sauce looks too thick - this is your curry sauce.

Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains.

Heat a large non-stick pan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 5 min.

Meanwhile, add the drained chickpeas to the curry sauce. Cover and simmer for 3 min further. Finally squeeze a generous amount of lime juice into the curry. Slice the remaining lime into wedges. Season to taste. Serve the chickpea curry over the cauliflower rice. Garnish with fresh coriander leaves and a wedge of lime.