For the Tandoori Spiced Roasted Cauliflower:
- 300g M&S Plant Kitchen coconut yogurt
- 1½ tbsp smoked paprika
- 1½ tbsp cumin
- 1½ tbsp garlic powder
- 1 tbsp garam masala
- 1 tsp salt
- 2 lemons, juiced
- 3 cauliflowers
For the toasted chickpeas:
- 2 tins (400g each) chickpeas, drained well
- 1 tsp smoked paprika
For the Coconut Rice:
- 400g basmati rice
- 3 tbsp oil
- ¾ tsp salt
- 1 tin (400ml) coconut milk
- 1tbsp vegan butter
For the garlic and coriander yogurt:
- 35g fresh coriander, roughly chopped
- 200g M&S Plant Kitchen coconut yogurt
- 1 garlic clove
- 1 tbsp lime juice
- ½ tsp salt
- 2 tbsp olive oil
To serve:
- 1 tub (200g) M&S roasted red pepper houmous
- A handful of fresh coriander, roughly chopped
- 3 red chillies, sliced