Step 1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place cauliflower and tomatoes on prepared tray. Add curry paste and toss to coat. Bake for 30 minutes, or until cauliflower is tender.
Step 2 Heat oil in a large saucepan set over medium heat. Add onion and chickpeas; cook, stirring, for 5 minutes, or until onion is soft. Add cumin seeds, coriander and chilli; cook, stirring, for 1 minute, or until fragrant. Add vegie stock to pan with ½ cup cold water and bring to the boil. Reduce heat and simmer for 2 minutes.
Step 3 Add cauliflower–tomato mixture to pan; cook for 5 minutes, or until heated through. Add spinach and cook for 2 minutes, or until wilted.
Step 4 Serve curry with steamed rice and a dollop of yoghurt.
If you’d like a little more sauce in your curry, lightly crush the tomatoes at the start of step 3, just before you add them to the saucepan.
