Spring cauliflower curry

Cut the florets off the cauliflower and par-boil them for 3-5mins. Drain and set aside.

Heat the oil in in a large deep frying pan and fry the onions for a few minutes until translucent and tender. Add the curry powder and chick peas and fry for a further 2mins.

Pour over the coconut milk and stock and bring to the boil. Return the cauliflower florets and simmer for 10-15mins. Just before serving, stir through the bag of spinach, which will wilt instantly.