Rinse the chickpeas in cold running water and leave in a sieve to drain.

Dry roast the garam masala and turmeric in a heavy-bottomed pan over a medium heat for a couple of minutes being careful not to burn.

Transfer to a small bowl then add the oil and the onion and cook gently for fifteen to twenty minutes until soft.

Add the garlic and ginger to the pan and cook for a couple more minutes stirring continuously.

Add the chickpeas, carrots, chopped tomatoes, tomato purée, and chilli to the pan with 400 ml of boiling water and half a teaspoon of salt.

Bring to a gentle simmer gently and cook for thirty minutes until the carrots and lentils are soft, stirring occasionally. Add a little more water if required during cooking.

Remove from the heat, stir in the coriander, and check the seasoning. Serve with the cauliflower and minted yogurt.

While the onions are sautéing preheat your oven to 375 F / 190 C / Gas Mark 5.

Cook the cauliflower, in boiling salted water for five minutes then drain. Toss in the oil, spices and seasoning and place on a non-stick baking tray.

Roast in the oven for twenty-five minutes until golden brown and cook through. Shake a couple of times during roasting to prevent sticking and ensure even cooking.

Mix the coconut yogurt, mint sauce and seasoning thoroughly.