Foodie Fridays: Creamy Cauliflower and Chickpea Curry

My life has been crazy busy lately, which is my only excuse for posting this recipe much later than I meant to.  I actually made a modified version of this Creamy Cauliflower and Chickpea Curry recipe weeks ago when my husband was here.  He has been back in Georgia for a while now getting our house there ready for sale so he can finally join me in New Mexico for good.  Meanwhile, we have gotten several projects started on our house here.  Right now we are having built-in shelves added to two rooms for my husband's books and collectibles.  We are also in the process of getting approval from the electric company for the addition of solar panels, and in September a wood-burning stove will be installed in my husband's office space.  All of this activity is keeping me too busy to post here very often, but I did want to get this recipe done as it is really tasty and would be especially good when the weather finally starts to cool off a bit.  Give it a try when you get the chance, and I hope you enjoy it as much as we did!

Creamy Cauliflower and Chickpea Curry

1 onion, cut into chunks
3 bell peppers, cut into chunks
1 head cauliflower, cut into florets
1 can (14 oz.) chickpeas, rinsed and drained
3-4 T. olive oil
4 cloves garlic (2 tsp. minced)
1 inch piece of ginger (2 tsp. minced)
1 T. curry powder
1 tsp. cumin
1/2 tsp. garam masala
1/4 tsp. turmeric
1/4 tsp. chili powder*
1/4 tsp. salt*
1 can (14 oz.) diced tomatoes
1 can (6 oz.) tomato paste
1 C. water
1 can (14 oz.) full fat coconut milk
1/2 T. coconut sugar (optional)

Combine the onion, bell peppers, and cauliflower in a roasting pan.  Toss with 2 T. olive oil and 1/4 tsp. salt.  Roast at 425 degrees for 15 minutes.  Add the chickpeas to the pan and roast 15 minutes longer.  Turn off the oven, open the door a few inches, and let the vegetables sit in the oven until needed.

Heat 1-2 T. oil in a large pan over medium heat.  Add the garlic and ginger and cook for one minute, stirring to prevent burning.  Add the curry powder, cumin, garam masala, turmeric, chili powder, and salt.  Cook for 30 seconds until fragrant, adding a little more oil if the mixture gets too dry.

Stir in the tomatoes, tomato paste, and water and cook for a few minutes.  Add the coconut milk and let simmer for 10-15 minutes.  Stir in the roasted vegetables and chickpeas and heat through.  Taste for seasoning and add more salt if needed.  If your canned tomatoes are a bit bitter like mine were, add coconut sugar to taste if desired (I added 1/2 tsp.).  Serve with rice or naan bread.  Serves 4-6.

*I used 1/2 tsp. tajin seasoning instead of the chili powder and salt.