Instructions

1. Finely chop the onion and garlic.
2. Heat a heavy based saucepan and gently sauté these in the oil for about 5 minutes.
3. Meanwhile, remove the leaves of the cauliflower, then tear the cauliflower into florets. Keep the tender leaves and chop them up.
4. Cut the bell pepper into chunks.
5. Add the chopped vegetables to the pan, and sweat them for a couple of minutes, then add the ground spices and the past and stir for a minute.
6. Add the tinned tomatoes and enough water to cover the vegetables. Add the cinnamon and bay leaf. Bring to the boil, then simmer for 20 minutes or until tender.
7. Meanwhile, drain the chickpeas and cut the lamb into small, bite-sized chunks.
8. Add these to the curry, together with your chosen greens and the cauliflower leaves.
9. Turn up the heat and cook for another 5 minutes or so.
10. Serve warm.