Perfect for winter, this vegetarian curry is vegan and slimming world friendly!
Put the liquid from the chickpeas in a large pan (or slow cooker pot) and mix in the water, cumin, turmeric, coriander, paprika, curry and salt. Add the tomatoes and heat until just starting to boil. Turn the heat down to a simmer.
Carefully add the potatoes and allow to cook for ten minutes.
Add the cauliflower to the pan, then cover with the chickpeas. Put a lid on the pan and allow to cook for a further 20 minutes. (If you are using a slow cooker make the sauce then add the potatoes, cauliflower and chickpeas and cook for 5-6 hours).
Gently stir, check seasoning and adjust if necessary. Add milk or yogurt if using by stirring through and gently heating. Serve!