Instructions

1. Peel and chop the onion, garlic, sweet potatoes and carrots. Tear the cauliflower into small florets.
2. Heat some oil in a large saucepan, then gently sauté the onion for 5 minutes. Add garlic and the spice powders. Stir for a minute, then add the chopped vegetables and the tomato purée. Stir to coat well the veggies, then add the stock, bay leaf and cinnamon.
3. Bring to the boil, then simmer gently for 15 minutes. Add the drained chickpeas and cook for another 5 minutes. Add more stock, if the curry is too thick.
4. Stir in the coconut cream, bring to a simmer and turn off the heat.
5. Serve with chopped coriander leaves and a squeeze of lime juice.