1. Heat up a large pot with water. Break the cauliflower into small florets. As soon as the water boils, add the florets and let them cook for about 3 minutes. Remove from the heat and drain. Set aside until needed.

2. Peel the onion and garlic and chop roughly. Peel the ginger and cut into small pieces as well. Add everything with some water (3-4 tbsp.) to a blender and mix until get very small pieces – almost like a purée. Set aside.

3. Heat up a Dutch oven or large pot (with a lid) with some sesame oil. Add the onion mixture and cook/fry for 2-3 minutes until the water in the mix is gone, and the onions have a slightly golden color. Add the spices (curry powder, Garam Masala powder, turmeric, cumin, and cayenne pepper) and mix in. Continue cooking/frying for about 2 minutes until fragrant. Deglaze with the veggie stock, then stir in the coconut milk and mustard. Cover the pot, reduce the heat a bit, and let the sauce simmer for about 5 minutes.

4. Add the chickpeas and pre-cooked cauliflower florets and mix in. Let everything cook for about 15 minutes or until the cauliflower is tender (but not mushy). If you want to add wild garlic or spinach, add it to the curry for the last 2-3 minutes before serving (optional). Serve with some cooked rice and/or naan bread.