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
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.