Cauliflower Chickpea Curry

Ingredients

• 1 tablespoon extra virgin olive oil or vegetable oil
• 2 teaspoons of yellow curry powder
• 1 medium yellow onion, cut in half and then sliced across the grain
• 1-inch piece of ginger root, peeled and grated
• 1 1/2 cups cooked chickpeas
• 1 head cauliflower, cored, florets separated
• 1 15-ounce can of whole, peeled tomatoes
• 1 teaspoon Kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 bay leaf
• 1/2 cup water
• 1/2 cup roughly chopped cilantro
• 2 teaspoons minced fresh mint leaves

Directions

1. Set a heavy pot with a lid over medium heat and warm the oil. Stir in the curry powder and let it bloom in the oil for a minute, just until the aroma wakes up.
2. Add the sliced onion and turn it through the spiced oil. Cook until it has softened, about 6 to 8 minutes.
3. When the onion is soft, add the ginger and chickpeas, and toss them around so they pick up the curry mixture.
4. Add the tomatoes, tearing the whole tomatoes apart with your fingers as they go into the pot. Pour in any juice from the can as well.
5. Add the cauliflower florets, salt, pepper, bay leaf, and water.
6. Bring everything to a simmer, then reduce the heat and cover the pot. Cook 15 to 18 minutes, until the cauliflower is tender all the way through.
7. Take the pot off the heat. Add the chopped cilantro and minced mint, and toss to combine.
8. Serve with rice or rice pilaf. If you like, spoon a little sour cream or plain yogurt on top as a non-vegan option.