Using a pan with a tight fitted lid, spritz with Frylight and cook onion over a medium heat for 5 - 6 minutes.
Add 3 Tablespoons of water, garlic, chilli and ginger. Cover with the lid and cook for 2 minutes.
Add the rest of the spices, salt and chopped tomatoes. Add 50ml of water, cover with the lid and simmer for 2 minutes.
Add chopped cauliflower, pepper and chickpeas. Cover with the lid and cook for 15 minutes or until the cauliflower has softened. Add more water if necessary.
Reduce the heat to low, remove the lid and stir in the yoghurt gradually. Simmer gently over a low heat for a further 5 - 10 minutes stirring constantly until the sauce has thickened. Check seasoning before serving. Feel free to add extra salt if needed.
Notes
*Slimming World Syns and Weight Watchers Points are all approximate and estimated by the fatgirlskinny.net team. They have not been verified by an official source.