These seeds can be made in advance so they are crunchy when you serve the bowl. Simply put all the ingredients in a small pan and stir together on low heat for a few minutes. Leave aside to cool.
Chop the cauliflower in small pieces and boil in water for around 5 minutes until slightly soft, but should still be a little crunchy. Drain the water and then, in a separate pan, melt the oil, add the mustard seeds and once they start popping (all on low to medium heat), add the turmeric powder and immediately add the cauliflower, salt and madras curry powder. Stir together and let this cook for another few minutes or for a little longer. If cooking for longer, you can place the lid on the pan and stir regularly – cooking for longer means the cauliflower gets a little charred, which is lovely.
Boil the soba noodles in water for around 4-5 minutes until cooked, then strain and pour over a little cold water so they don’t stick together. I would cook soba noodles just before serving the bowl as they tend to get a little clumpy/ stick together over time. You can do this in the same pan as you boiled the cauliflower in.
You can make the chickpeas in the same pan that you cooked the cauliflower (no need to wash the pan). Start by warming the oil and add the mustard seeds on low to medium heat, let them start popping, then add the chickpeas, madras curry powder, turmeric and salt and stir together. Let this cook for around five minutes or longer.
Peel the skin of the sweet potato, then using the same skin peeler, shave the whole sweet potato in lots of thin long slices. Another option here is to use a spiraliser if you prefer this. You can cook this in the same pan as the cauliflower and chickpeas. Simply melt the oil, add the cumin seeds on the oil, let the cumin seeds cook on low heat for half a minute or so, then add the sweet potato slices and salt and stir together for a few minutes.