Preheat the oven to 220c

Slice the baby potatoes in half and place in pan of boiling water for 10 minutes and drain

Trim the broccoli into small florets and roughly chop the red onion

Place potatoes, broccoli and onion into a large bowl with 1 tbsp oil the turmeric and cumin seeds and season with salt and pepper. Place in a large baking tray in the oven for 15 minutes

Drain the chickpeas, heat 1/2 tbsp oil on a medium heat and add the garam masala and cook for 1 minute. Add the chickpeas and cook for 7 minutes

Slice the tomatoes in half and roughly chop the mint leaves. Place the tomatoes, spinach and mint in a large bowl and stir in the roasted veg

Dissolve coconut in 30ml boiling water and add a squeeze of lemon

Place the vegetable mix onto warm places and top with spicy chickpeas, drizzel over coconut lemon sauce