Curried Cauliflower with Chickpeas and Tomatoes

2 tbsp.  olive oil

1 medium onion, finely chopped

2 tbsp. curry powder

1 tbsp. grated fresh or frozen ginger

1 small can diced tomatoes (14 oz.) or 2 or 3 fresh tomatoes, peeled and diced

1 cup water

1 head of cauliflower, cut into florets

3 cups (2 large cans) chickpeas, drained and rinsed

2 tbsp. tomato paste

salt

Cilantro or parsley for garnish (optional)

Heat oil in large, heavy-bottomed pot and add onion, ginger and curry powder.

Cook and stir until the onion is translucent.

Add tomatoes and cook for 5-6 minutes until the tomatoes are soft and beginning to break down.

Add remaining ingredients, a sprinkle of kosher salt and stir everything together.

Cover and simmer until cauliflower is tender-crisp.

Uncover and continue cooking until the sauce is thick and gravy-like. Adjust the salt to your taste.

Sprinkle with chopped herbs and enjoy.