Heat the oil in a deep, heavy bottomed pan over a medium heat. Add the onion and cook for 5 minutes until starting to soften. Then, stir in the ginger and garlic and cook for a further 2 minutes.

Stir in the spices with a splash of water and fry off for 2 minutes.

Add the cauliflower and toss well with the onion and spices to fully coat. Cook for 5-6 minutes until the cauliflower starts to soften then.

Add the coconut milk and most of the stock from the jar of chickpeas (we will add the chickpeas later to stop them from going too soft!) stir well to combine. Bring to a lively simmer, cover with a lid and simmer for 10-15 minutes until the cauliflower is tender. Alternatively, you could roast the cauliflower in the oven.

Once the cauliflower is tender, add the spinach, almond butter and chickpeas. Stir to combine and cook for 1-2 minutes to warm the chickpeas through. Check for seasoning and go in with a squeeze of lime and half of the fresh coriander.

Serve into bowls. Scatter over the remaining coriander leaves, toasted almonds and a dollop of yoghurt. Serve with rice or warm naan breads for a heartier affair.