Cauliflower, Chickpea, and Coconut Curry

Clearly, "C" is not just for cookie.  Today we have a delicious, quick, and easy curry--no more into needed!

Ingredients

• 1/2 head cauliflower, chopped
• 1 med zucchini, chopped
• 1 can of chickpeas, drained
• 4 TBS olive oil
• 3 tsp garam masala 
• 1 tsp ground ginger
• 1.5 tsp chili powder (add more for spicier curry)
• 1/2 onion, diced
• 1 inch grated ginger (or ground)
• 2 cloves garlic, minced
• 1 can fire roasted diced tomatoes
• 1 can lite coconut milk

Assembly 

1. Preheat oven to 350. Toss cauliflower, zucchini, and chick peas in 2 TBS olive oil.  Then add HALF the garam masala, all the ground ginger, and HALF the chili powder. Put vegetables on a baking sheet and cook uncovered for about 20 minutes, until tender.

2. While the vegetables are roasting, heat remaining oil and spices over medium heat for about 1 minute, stirring to distribute spices evenly.  Add onions and garlic and saute until fragrant, 5-7 minutes.  Onions should be soft and covered by oil/spices, but not browning from heat.
3.  Add tomatoes to onion mixture.  Stir around and allow to cook together 3-5 minutes, stirring occasionally.  
5. Add coconut milk, stirring to combine.
6. Add roasted cauliflower mix.  Allow the whole mixture to come to a boil, then lower heat and let simmer for 10-12 minutes.  
7. Curry will taste best if you let it cool--the flavors come together as temp goes down.