Preheat the oven to 220C/200C Fan/Gas 7. To roast the cauliflower, mix half of the oil and a third of the spices in a bowl. Place the cauliflower quarters onto a baking tray and brush with the spice mix. Roast for 45 minutes, or until cooked through.
To make the curry, heat the remaining 2 tablespoons of oil in a large sauté pan over a medium heat. Sauté the onion, garlic, ginger, and chilli for 3–4 minutes or until soft.
Add the remaining spices and the whole spices and cook for a further 2 minutes. Add the coconut milk and stock. Cook for 8–10 minutes.
To make the chapatis, combine all the ingredients in a large bowl, then gradually add enough water to bring the mixture together into a soft dough. If it gets too wet, knead a little more flour into it. It should be supple but not sticky.
Heat a large frying pan over a medium-high heat. Meanwhile, take walnut-sized pieces of dough and roll them out as thinly as possible on a lightly oiled surface. When the pan is hot, cook the chapatis in batches for 1–2 minutes on each side. Keep them wrapped in a tea towel until ready to serve.
Just before serving, make the tarka. Heat the ghee in a frying pan and once hot, add the remaining ingredients. Cook until the spices start to pop.
Divide the roasted cauliflower between four bowls, pour over the curry sauce and drizzle the hot tarka on top. Serve with the chapatis on the side.
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