Cut the potatoes and cauliflower into bite size, arrange on a tray, season with salt and drizzle with 1 tbsp vegetable oil. Roast in the oven at 200°C for 35-40 minutes.
Heat a tsp of oil in a saucepan and add the coconut flakes. Fry till they turn golden/golden brown, making sure not to burn them. Set aside.
To the same pan add chili flakes, fenugreek, coriander seeds, cinnamon stick, mustard seeds, cumin seed, peppercorns and cloves, and toast until fragrant (1-2 minutes, stirring). Set aside with the fried coconut.
In the same pan add the onions (chopped) and the cinnamon stick, and cook until translucid.
Place the roasted spices + fried coconut in a blender bowl, and blend to a powder. Add the sautéed onion (minus the cinnamon stick), and both the garlic cloves and ginger (grated) to the blender + 1 tbsp of water and blend a smooth paste (you will probably need to scrape the sides of the bowl a couple of times).
In the meantime prepare the rice. Add the vegetable oil and the turmeric to a pan or pot (I used the same pan as before without washing to incorporate more flavor). Add the rice and toast for a couple of minutes until fragrant. Then add the water, give it a quick stir and simmer with a lid for 10-12 minutes or until the rice has turn fluffy and soft.
Add the roasted veggies in a big pan or wok, along with the spinach and the chickpeas. Pour over the spice paste and the remaining powdered spices. Coat well then pour the coconut milk and stir well. Finally add the water in which you’ll have dissolved the corn starch.
Cook just until the liquids warm up. For a creamier sauce blend 2-3 cauliflower heads with 1-2 tbsp of curry liquid and stir back into the curry.
Serve right away with our fluffy turmeric basmati rice and, if you like with some naan bread and/or poppadom (if GF) and mango chutney (the latest are just serving suggestions not included in the calorie count).