1 small cauliflower, cut into florets, stalk sliced
1 garlic clove, crushed or finely chopped
1 tbsp grated fresh ginger (about a thumb-sized piece)
1 lemon, cut into wedges
1 small onion, sliced
400g tin chickpeas
400g tin light coconut milk
1 tbsp medium or madras curry powder
2 tsp ground turmeric (optional)
1 tbsp sunflower or vegetable oil