Fry the onion and chillies in the ghee until the onions are soft and caramelized.

Add the garlic paste and fry for a further 2 minutes, then add the salt, pepper, cumin, curry powder, paprika, and turmeric, and roast the spices for 2 minutes.

Add the chopped tinned tomatoes and chickpeas and cook for 15 -20 minutes.

Add the cauliflower, combine it thoroughly with the chickpea mixture, and cook on a low to medium for 15 minutes. At this point, the cauliflower should be tender but firm enough to retain its shape.

Stir in the cherry tomatoes and garnish with fresh coriander and serve!