Place the aubergine and cauliflower in a roasting tray and scatter over all the salt and 1 teaspoon of the cumin. Drizzle over 2 tablespoons of the oil, toss everything together and then spread out in a single layer. Roast in the oven for 15-20 minutes or until the vegetables are soft and tinged with brown.

Meanwhile, place the onions, red pepper and the rest of the oil in a pan and fry over a low heat for 5 minutes, with the lid on, until soft but not brown.

Add the garlic, chilli, remaining cumin, turmeric, garam masala and cardamom pods, and cook gently for 2 minutes, stirring regularly. Add a splash of water if it gets too dry.

Add the drained chickpeas and coconut milk and bring to the boil. Turn down and simmer for 5 minutes.

When the aubergines and cauliflower are ready, add them to the curry and stir everything together. Add the ground almonds and fresh coriander (cilantro) and stir again.

Serve with the rice and/or naans and scattered with a little more fresh coriander.