Roasted cauliflower chickpea coconut curry

Ingredients

• 1 large cauliflower, cut into florets
• 4 tbsp sunflower oil
• 2 tbsp black mustard seeds
• 1 tbsp cumin seeds
• 6 cardamon pods, seeds only
• 400g can chickpeas, drained
• 2 onions, finely sliced
• 5 garlic cloves, finely grated
• thumb-sized piece of ginger, finely grated
• 1 tsp ground cumin
• 1 tbsp ground coriander
• 2 tsp turmeric
• ½ tsp chilli powder (optional)
• 400g can coconut milk
• 300ml vegetable stock (vegan, if needed)
• 1 lime, juiced
• handful of roughly chopped coriander
• 1 green chilli, sliced (optional)
• cooked rice poppadums, naan or flatbreads

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