Chickpea, Cauliflower and Coconut Curry

I could eat a different chickpea curry every week, which is why you’ll find at least three in this book. This version, with cauliflower, coconut milk and lime, is packed with flavour – just rereading the recipe now makes me hungry. It’s also wallet-friendly, as it first appeared in my £1-per-portion column in the Guardian. Do make the full portion even if you’re serving two, as leftovers are even nicer the next day.