Ingredients:

• 1 teaspoon canola oil
• 2 teaspoons garam masala
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1 garlic clove, chopped
• 1 teaspoon fresh ginger, finely chopped or grated
• 1 small head of cauliflower (about 3 1/2 cups), cut into florets
• 1 cup low sodium cooked chickpeas (garbanzo beans), rinsed and drained
• 1 cup low sodium canned crushed tomatoes
• 1 cup coconut milk
• salt and pepper to taste
• chopped cilantro for garnish (optional)

Directions:

• Heat a skillet over medium high heat.  Add the oil, garam masala, curry powder, and turmeric and stir for about 30 seconds.
• Add the garlic, ginger, cauliflower, and chickpeas, and stir until the cauliflower and chickpeas are evenly coated with the spices, about 2 minutes.
• Add the crushed tomatoes, coconut milk, salt and pepper, and reduce heat to low and simmer for about 25 minutes, stirring occasionally.
• Garnish with fresh chopped cilantro.  Serve with whole grain naan or pita bread, or over a bed of brown rice.

Recipe adapted from http://www.simplyrecipes.com/recipes/cauliflower_chickpea_curry/