Preheat your oven to 200C/180C fan.
Toss the cauliflower in all the marinating ingredients.
Place them on a tray and roast in the oven for 30 mins, until lightly charred.
Remove and set aside until needed.
For the sauce, add the onions, ginger and garlic to a blender to make a paste.
Pour the oil onto a saucepan and add the puree veg mixture.
Cook over medium heat for 1 minute and add the spices.
To this add the passata and coconut cream.
Cook for 5-6 minutes and adjust the seasoning with sugar, salt & pepper.
Add the chickpeas and the charred cauliflower.
Cook these in the sauce for two minutes and when serving, top the curry with fresh coriander, yoghurt and fresh chilli.
Pair this with boiled rice & naan bread.
