For the madras paste:

1. Put all the ingredients apart from 1 tbsp of the oil into a blender and whizz up until smooth. If it's a bit dry, and your blender is struggling, add a little water to loosen things up.
2. Heat the remaining oil in a pan, over a low-medium heat, then add the paste.
3. Stir the paste around the pan until oil starts to leech out of the paste.
4. Your kitchen should be smelling pretty rad at this point, so your paste should be good to go!

For the vegan cauliflower curry:

1. In a large pan, heat up the oil over a medium heat, add the paste and stir for a minute.
2. Once the paste is fragrant add the onions and garlic - cook until the onions have softened.
3. Stir in the cumin, then pour the tomatoes and coconut milk in the pan and stir well.
4. Bring the sauce to a boil, then immediately reduce to simmer. Add the cauliflower and chickpeas.
5. Simmer with the lid on for 15-20 mins, stirring occasionally to make sure it's not sticking. You're looking to cook the sauce down slightly, so that it's a bit thicker, but so it's still a nice consistency for mopping up with naan bread!
6. Add the spinach and stir in until wilted.
7. Salt to taste and serve with rice.