Finely chop the onion, garlic and chilli. Heat the vegetable oil in a pan over a medium heat and add the cumin and mustard seeds. Fry until they smell fragrant and begin to “pop”. Chop the cauliflower into florets
Add the onion, garlic and chilli to the pan along with ginger paste and cook until softened. Add the chickpeas, turmeric, cumin powder, coriander powder, chilli powder and fenugreek powder and stir well to cook out the spices
Add the chopped tomatoes and cauliflower and stir for a few minutes to allow the cauliflower to absorb the juices
Season with salt and pepper, then add the coconut milk and stir. Cover with a lid and allow to cook for around 20 minutes, then chop the coriander and stir through the sauce. Serve with rice and naan and enjoy!