About £1 a portion: one

These two moreish weeknight curries – the first light and fresh and the second indulgent and richly spiced – rely on store-cupboard ingredients with fresh veg thrown in

Chickpeas are a store-cupboard staple for me – they’re such a helpful starting point for dinner when there's not much else in the house. Both of today's incredibly moreish curries rely on store-cupboard spices and ingredients, with lovely fresh veg thrown in for added flavour and interest. The richly spiced one-tin malai chickpea curry feels really indulgent, thanks to the addition of fresh cream, while the vegan chickpea, cauliflower and coconut curry is fresh and light, and finished with lime juice to balance the coconut milk.

This curry is even nicer reheated and served the next day.

Prep 15 minCook 30 minServes 4

2 tbsp neutral oil1 tsp cumin seeds1 onion, peeled and finely chopped5cm piece fresh ginger, peeled and grated2 garlic cloves, peeled and grated1 heaped tsp ground cumin1 heaped tsp ground coriander½ tsp ground turmeric1 tsp crushed chillies1 tsp sea salt flakes1 x 400g tin coconut milk 1 cauliflower, cut into small florets1 x 400g tin chickpeas, drained and rinsed100g spinachJuice of 2 limes

Put the oil in a large saucepan on a medium heat, then add the cumin seeds and fry for 30 seconds. Add the onions and cook, stirring, on a medium-low heat for 10 minutes, until they turn golden brown. Add the ginger, garlic, cumin, coriander, turmeric, chilli and salt, turn down to a low heat and stir-fry for two minutes more.

Stir in the coconut milk, then add the cauliflower and chickpeas, and bring to a boil. Turn down to a simmer and cook for 15 minutes, until the cauliflower is just cooked through. Add the spinach and cook for a further two minutes, until wilted.

Turn off the heat, leave the curry to stand for 10 minutes, then add the lime juice, and taste and adjust the salt in the sauce, if need be. Serve hot with rice and/or flatbreads on the side.

Prep 15 minCook 60 minServes 4 generously

2 tbsp neutral oil 1 onion, peeled and roughly chopped1 green pepper, stem, pith and seeds removed, flesh roughly chopped250g chestnut mushrooms, roughly chopped2 tsp ground cumin 1 heaped tsp ground coriander ½ tsp ground turmeric1 tsp ground ginger1 tsp crushed chillies, or to taste1 tsp sea salt flakes1 x 400g tin chickpeas, drained and rinsed2 x 400g tins chopped tomatoes150ml single cream

Heat the oven to 200C (180C fan)/390F/gas 6. Tip the oil, onion, pepper, mushrooms, spices and salt into a large roasting tin, toss to coat, then roast for 15 minutes.

Take the tin out of the oven, stir in the chickpeas, tomatoes and cream, and return to the oven for 40-45 minutes.

Remove and set aside to rest for five minutes, then taste and adjust the salt, if need be. Serve hot with flatbreads or rice.

Rukmini Iyer is the author of The Roasting Tin series. Her latest book is India Express: Fresh and Delicious Recipes for Every Day, published by Square Peg at £22. To order a copy for £19.14, go to guardianbookshop.com