Cauliflower Chickpea Curry

• 1 tbsp vegetable oil
• 2 tsp yellow curry powder
• 1 med yellow onion, cut in half and then sliced across the grain
• 1-inch piece of ginger root, peeled and grated
• 15 oz can chickpeas (rinsed and drained)
• 1 head cauliflower, cored, florets separated
• 15 oz can of whole, peeled tomatoes
• 1 tsp Kosher salt
• 1/8 tsp freshly ground black pepper
• 1 bay leaf
• 1/2 c water
• 1/2 c (packed) cilantro, roughly chopped
• 2 tsp fresh mint leaves, minced

Heat the oil in a thick-bottomed pot (with lid) on medium heat. Add the curry powder to the oil and let cook for a minute until fragrant. Add the sliced onion, toss with the curried oil. Let cook until softened about 6 to 8 minutes.

Once the onions have softened, add the ginger and the chickpeas, toss to coat with everything. Add the tomatoes, shredding the whole tomatoes with your fingers as you add them to the pot. Include any tomato juice from the can. Add the cauliflower florets, the salt, pepper, bay leaf, and water. Bring to a simmer. Lower the heat and cover. Cook 15 to 18 minutes until the cauliflower is cooked through and tender.

Remove from heat. Toss with fresh chopped cilantro and minced mint.

Serve with Basmati Rice Salad or rice pilaf. If you want dollop a little sour cream or plain yogurt over it.