Coconut Curry Chickpeas with Cauliflower

Sauté garlic/ginger paste and onion in 1tsp oil for 5 min until super fragrant then add cauliflower and salt lightly

Cook for 5 mins until cauliflower is getting some color then push to one side of the pan to add the spices. Cooking the dry spices briefly in the pan this way will intensify their flavor and bring out an intoxicating aroma. When the smell intensifies distribute into the cauliflower and onion mixture then add in the chickpeas without draining the water

Add the tomatoes and the coconut milk and bring to a boil stirring frequently. Then simmer for 15 minutes more and watch the coconut curry gravy thicken and tantalize you with its colour and odor. Add the peas last to preserve their green hue.

Serve with rice and veggies and garnish with copious cilantro and black pepper.