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Turn the oven to 200°C fan.
Put the cauliflower florets and chickpeas into a ceramic baking dish. Toss them in one tablespoon of the olive oil with the turmeric and cumin and cook on the middle shelf of the hot oven for 25 minutes. Stir mid-way to prevent the cauliflower catching at the edges.
Roughly chop the broccoli and place in a food processor with an S-blade. Pulse for a few seconds until the broccoli is finely chopped, resembling rice. If you do not have a food processor, you can finely chop or even grate. Place the broccoli in a ceramic dish and cook in the oven for 15 minutes so that it is tender, but not charred.
Meanwhile, fry the onions in the remaining tablespoon olive oil and cook until softened, usually around five minutes on a medium heat.
Add the garlic and ginger and cook for a further two minutes. Add the curry paste and cook for a further minute.
Add the chopped tomatoes and the water and simmer for around five minutes until slightly reduced.
Add the cooked cauliflower and chickpeas and simmer for a further 5 minutes.
Stir through the yogurt, off the heat and add the freshly chopped coriander.
Serve!