1 tablespoon vegetable oil (or coconut oil)

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon curry powder

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/4 teaspoon cayenne pepper (optional, to taste)

1 medium cauliflower, cut into florets

1 can (15 oz) chickpeas, drained and rinsed

1 can (14.5 oz) diced tomatoes

1 can (14 oz) coconut milk (full-fat or light)

Salt, to taste

Black pepper, to taste

1 tablespoon lemon or lime juice (optional)

Fresh cilantro, chopped, for garnish

Cooked rice or naan, for serving

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Heat oil in a large pot over medium heat. Add the onion and sauté for 5–6 minutes until soft and translucent.
Stir in garlic, ginger, curry powder, cumin, turmeric, and cayenne. Cook for 1–2 minutes until fragrant.
Add cauliflower florets and chickpeas, stirring to coat them in the spice mixture.
Pour in diced tomatoes (with juices) and coconut milk. Stir well to combine.
Bring to a simmer, then cover and cook on medium-low heat for 20–25 minutes, stirring occasionally, until the cauliflower is tender and the sauce has thickened.
Season with salt and pepper to taste. Stir in lemon or lime juice for brightness, if using.
Serve hot over rice or with naan bread, and garnish with chopped cilantro.

Add spinach or kale during the last few minutes of cooking for extra greens.

Use full-fat coconut milk for a richer curry or light for a lighter option.

Increase cayenne or add chili flakes for extra heat.

Substitute sweet potatoes, peas, or green beans for variation.

Replace coconut milk with cashew cream or nut milk for a different flavor.

Store leftovers up to 4 days in the fridge or freeze for up to 2 months.