An easy to make vegetarian and vegan curry. Full with seasonal vegetables!
British cauliflower is available almost all year round. There are varieties which you can plant in September and they will have heads early to mid spring.
Heat the oil in a large pan. Add the onions and soften for around 3 minutes. Add the garlic, desiccated coconut and all the spices and fry for another 2 minutes. Add the cauliflower and coconut milk and gently cook for around 15 minutes, add the chickpeas after 10 minutes and cook until the cauliflower is soft.
Scatter the toasted flaked almonds on top.