Cauliflower and chickpea curry

Put the cauliflower florets into a large saucepan, cover with cold water, and bring to the boil. Take off the heat and drain.

Heat the oil in a saucepan, and add the onions, garlic and ginger, and fry for 10 minutes.

Add the ground coriander, cumin, chilli flakes (if using) and cook for a further 5 minutes. Season.

Add the chopped tomatoes, chickpeas and cauliflower. Pour over100ml of cold water and simmer until the cauliflower is tender (about 10 minutes).

Stir in the garam masala and served scattered with fresh coriander.