1 large brown onion (sliced)
2 cloves garlic (crushed)
1 teaspoon ginger (finely chopped)
1 tablespoon vegetable oil
1 teaspoon tumeric
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 cauliflower (cut into flowerets)
425g tin crushed tomatoes
1/2 cup water
1 cup frozen peas
425g can chickpeas (drained & rinsed)
1/2 cup coconut milk
salt/pepper to taste

Heat oil in a large saucepan and saute onion, garlic and ginger until soft. Add spices and saute for afurther minute.

Fold through cauliflower. Add tomatoes and water and bring mixture to the boil, reduce heat and simmer until cauliflower is just tender. Add peas, chickpeas, coconut milk and season to taste. Heat through and serve.