Ingredients:

1⁄2 yellow onion, finely chopped

1⁄2 head cauliflower (about 1 pound), cut into florets

2 tablespoons curry powder – I used Kashmiri Curry from World Spice

1 vine-ripened tomato, chopped OR 1 can diced tomatoes

1 1⁄2 cups chickpeas, cooked OR 1 can chickpeas, drained and rinsed

2 tablespoons tomato paste

1 can full-fat coconut milk – (I used one can of regular and one can of lite)

1 tablespoon ume plum vinegar or apple cider vinegar

1 teaspoon freshly grated ginger root

1/3 cup cilantro leaves, chopped – a few extra for garnish

Cooked quinoa – I served this over quinoa and it was really good! You could use brown rice too.

Procedure

1. Water sauté the onion and cauliflower. Cook until the onions caramelize and the cauliflower is browned.
2. Add the curry powder and tomatoes. Cook, stirring, until the tomatoes break down and soften, about 6 minutes.
3. Mix in the chickpeas, tomato paste, ginger and coconut milk. Stir everything together. Reduce the heat to medium-low, cover and simmer until the cauliflower istender, about 15 to 20 minutes.
4. Uncover and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick gravy. Add ume vinegar/apple cider vinegar. Garnish with cilantro before serving.
   

   Saute cauliflower and onions until onions are caramelized and cauliflower is brown

   

   Add curry powder and tomatoes, cook until tomatoes break down and soften

   

   Add coconut milk, tomato paste and chickpeas… stir, cover and simmer for about 15-20 minutes

   

   Uncover and cook until most of the excess liquid cooks and a nice thick sauce is left

   

   Add chopped cilantro, stir and cook a few more minutes

   

   Serve over quinoa, garnish with cilantro!