The smell of spiced cauliflower and chickpeas as they roast in the oven is enough to make anyone hungry. Pair that with buttered rice and a fragrant coriander sauce and you’ve got one of my favourite kinds of meals.
You could use a bought tandoori paste here, but I like to make a batch and use it for a couple of meals over a week or so. This is quite a mild paste – add more chilli if you want it a little fiery.