Add all ingredients to a blender or food processor (a hand-held stick blender also works well) and whizz until completely smooth - it may require mixing around a few times and add a splash of water if it’s not blending properly
For the curry:
Heat up the oil in a large saucepan
Once hot, add the paste and fry for around 5 minutes until fragrant
Add the carrot, chickpeas, stock cube, coriander, desiccated coconut, coconut milk, tinned tomatoes, cardamom pods, cloves, bay leaf, and salt + pepper, and a little extra water if necessary
Bring to the boil and simmer on a low heat for around 15 minutes
About 5 minutes before serving, add the cauliflower and French beans (so as not to overcook them)
Serve alongside rice, and scatter over flaked almonds, if desired