Coconut chicken curry with roasted cauliflower and chickpeas – byRuby

Ingredients

• 10 boneless and skinless chicken thighs
• 200g natural yogurt
• 2cm piece of ginger
• 2 tablespoons garam masala
• 1 tablespoon of ground cumin
• 2 teaspoons of chili powder
• 2 ½ tablespoons of turmeric
• 2 tablespoons of cumin seeds
• 2 tablespoons of coriander seeds
• 2 tablespoons of paprika
• 2 tablespoons of garam masala
• 2 onions, roughly chopped
• 4 garlic cloves
• 3cm piece of fresh ginger
• 50ml sesame oil
• 1 bunch of coriander (stalks included)
• 75g desiccated coconut
• 5 red chillies, deseeded and roughly chopped
• 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
• Salt to taste