Curried Cauliflower And Chickpea Stew - cooking recipe

Ingredients

2 tablespoons vegetable oil
2 1/2 cups onions, chopped (2 medium onions)
6 cups cauliflower florets (from 1 medium head)
5 teaspoons curry powder (use hot or use regular curry powder and add about 1/2-1 teaspoons of red pepper flakes)
2 (15 1/2 ounce) cans garbanzo beans, drained
2 (10 ounce) cans rotel (I use the Mexican variety)
1 (14 ounce) can unsweetened coconut milk (Low-fat would work fine)
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/4 - 1/2 teaspoon ground ginger

Preparation

Heat oil in large saute pan over medium heat. Add onions and saute until golden brown.
Add cauliflower, curry powder, and garbanzo beans; stir.
Add Rotel, coconut milk, garam masala, cumin, and ginger. Heat to medium-high, and bring to a boil.
Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes.
Season to taste with salt, if desired. Serve with crusty bread or over rice.