Cauliflower and Chickpea Coconut Curry

A wonderful vegetarian curry that cooks up quite quickly, perfect for a weeknight dinner on a cold winter's day.

Ingredients:
Serves 4

1 tbsp coconut oil
1 medium onion, diced
2 cloves garlic, minced
1/2 inch ginger, peeled and minced
1/2 tbsp garam masala
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
1 (400g) can chickpeas, drained and rinsed
1 (400ml) cans diced tomatoes
200ml coconut milk
1/2 medium head cauliflower, broken into florets
Salt and pepper to taste
2 tbsp chopped cilantro
Cooked rice or naan for serving

Directions:
Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook until softened, about 5 to 7 minutes. Stir in the spices and cook until they're fragrant, about 1 minute. Add the chickpeas, tomatoes, coconut milk, and cauliflower. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Uncover and cook 5 minutes more, or until sauce has thickened slightly. Season with salt and pepper to taste and garnish each serving with cilantro.