1

Heat a deep frying pan over a medium heat. Add the cashews and fry them for 3-4 minutes, until fragrant and a little charred. Remove from the pan and set aside.

2

Mist the pan with cooking spray and place over a medium heat. Once hot, add the onion and cook for 2-3 minutes or until beginning to caramelise. Add the green chillies, garlic, ginger, curry powder and turmeric. Continue to fry until the onions are soft and the chillies have lost their bright colour.

3

Add the cauliflower florets, chickpeas and coconut milk to the pan and give everything a good stir. Tip in the cashew nuts and nigella seeds. Bring to a simmer and cook, covered, for 20 minutes until the sauce has begun to thicken.

4

Stir through the spinach and 2-3 tbsp water if the sauce is looking a little too thick. Season well with salt and freshly ground black pepper. Replace the lid for a couple of moments until the spinach has just wilted. Stir through half the chopped coriander then serve garnished with the remaining coriander.