Peel and finely chop the onion, garlic and carrot. Peel and finely grate the ginger (tip: use a spoon to peel the ginger). 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, 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.

Add the drained chickpeas to the curry sauce. Cover and simmer for 5 min further. Finally squeeze a generous amount of lime juice into the curry. Slice the remaining lime into wedges. Season to taste. 

Meanwhile, grate the cauliflower, using a box grater. Alternatively, chop the cauliflower into small crumbs. Heat a pan over a medium-high heat with a drizzle of oil. Fry the cauliflower crumbs for 5 min. Season with salt and pepper.

Serve the chickpea curry over the cauliflower rice. Garnish with fresh coriander leaves and a wedge of lime.