Irish Heart Chickpea and Cauliflower Curry with Flatbread - Irish Heart

Ingredients

• 1 tablespoon sunflower oil
• 1 onion, thinly sliced
• 2 garlic cloves, crushed
• 2.5cm (1in) piece fresh root ginger, peeled and grated
• 1 green chilli, seeded and finely chopped
• 2 teaspoons hot curry powder (such as Madras)
• 300ml (½ pint) no-salt vegetable stock
• 400g (14oz) tin chopped tomatoes
• 225g (8oz) small cauliflower florets
• 400g (14oz) tin chickpeas, drained and rinsed
• 225g (8oz) tender young spinach
• 2 tablespoons Greek-style yoghurt
• 1 lime, cut into wedges, for garnish
• 4 tablespoons Greek-style yoghurt
• 1 free-range egg, lightly beaten
• 225g (8oz) self-raising flour, plus extra for dusting
• 2 tablespoons fresh coriander, chopped
• A little olive oil
• Freshly ground black pepper