In a steamer, steam the cauliflower, carrots and sprouts until just tender. Set them aside.
Meanwhile, in a food processor, whiz the onion, ginger, garlic and 1 plum tomato from the tin.
Cut off the coriander stalks, then chop them roughly and add to the food processor. Add all the ground spices too and whiz into a smooth paste.
Finely chop the coriander leaves and set aside.
Heat the oil in a large pan over medium heat. Add the cumin seeds and mustard seeds. Once the seeds tart popping, add the paste and season with salt and plenty of pepper.
Stir for a couple of minutes, then add the tomatoes and about half a tin of water. Stir, breaking up the tomatoes. Bring to a simmer and cook for five minutes.
Add the coconut milk and turn down the heat. Stir for a minute or so, then add the steamed vegetables and drained chickpeas, then combine. Cover with lid and cook over low heat for 2-5 minutes. When the veggies have warmed through, stir in the chopped coriander leaves.
Serve with a squeeze of lime juice.