Fast lamb curry with sticky chickpea and cauliflower rice

Ingredients

• 400 g lamb loin steaks, cut into 2cm pieces
• 1 tsp ground cumin
• 1 tsp chilli powder
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp cracked black pepper
• 1 small onion, chopped coarsely
• 2 tsp extra virgin olive oil
• 400 g can cherry tomatoes
• 100 g baby spinach leaves
• 1/3 cup coriander leaves, to serve
• 1/4 cup natural Greek-style yoghurt, to serve
• Sticky chickpea and cauliflower rice
• 1/2 medium cauliflower, cut into florets
• 400 g can salt-reduced chickpeas, drained, rinsed
• 3 1/2 tsp ground cumin
• 1/4 cup natural Greek-style yoghurt