Soften the onion, garlic, ginger in oil for a few minutes.
Add the spices to cook out for a minute more.
Now the cauliflower and chick peas. Add the coconut milk too.
Let this lot come to the boil then simmer with lid on until the cauli' is soft. Should take about 15 minutes.
Lastly, add the spinach just before serving to wilt in the curry. Squeeze the juice of lime and season to taste with salt. Stir through some fresh coriander.
Serve with brown rice and extra coriander and chilli for grown ups.