Coconut chicken curry with roasted cauliflower and chickpeas – byRuby

Ingredients

• 1 liter of coconut milk
• 400g tin of chopped tomatoes
• 2 large cauliflowers cut into 2cm chunks (including the stalk)
• 1 teaspoon of turmeric
• 400g tin of chickpeas, drained and washed
• 200g bag of baby spinach
• 2 preserved lemons rinse, drained and skin finely chopped, plup discarded
• 1 bunch of chopped coriander leaves
• 2 limes juice and zest