1. Rinse the cauliflower under cold water, then pulse in a food processor until it resembles rice. Set aside.

2. Heat 30g (2 tbsp) of vegan butter or margarine in a pan over medium heat. Add the chopped onions and cook until softened, about 5 minutes.

3. Add the minced garlic and cook for 1 minute, stirring constantly.

4. Stir in 3g (1 tsp) of curry powder and 3g (1 tsp) of ground cumin. Cook for 1 minute, stirring constantly.

5. Pour in 400ml (14 fl oz) of coconut milk and bring to a boil.

6. Add 250g (8.8 oz) of chickpeas and simmer for 5 minutes, or until they start to break down.

7. Add 310g (11 oz) of cherry tomatoes and 15g (1/4 cup) of chopped basil. Simmer for another 5 minutes, stirring occasionally.

8. Heat 30g (2 tbsp) of oil in a pan over medium-high heat. Sauté the cauliflower rice for 3-4 minutes, seasoning with salt and pepper to taste.

9. Season the curry with 30g (2 tbsp) of freshly squeezed lime juice, salt, and pepper to taste.

10. Serve the curry hot over the cauliflower rice.