In a large saucepan, heat the oil over medium heat and fry the onion for 10 mins or until soft. Turn up the heat and add the garlic, ginger, spices and tomato puree.
After 2 mins add the cauliflower and cherry tomatoes. Then add the coconut milk and veg stock, and bring to the boil.
Simmer for 15 mins before stirring in the chickpeas and spinach and cooking for a further 5 mins until the cauliflower is fork tender and spinach is wilted.
Meanwhile, make the mango chutney. Fry the onion, garlic, spices with a pinch of salt with the vinegar, and fast boil until the vinegar has evaporated.
Add the mango to the pan until it softens, stir in the sugar and simmer for 5 mins. Season to taste and set aside.
Serve the curry with rice or naan bread, and the mango chutney.