Chickpea and Cauliflower Curry
- Heat the oil in a small saucepan over medium heat for about 1 minute. Add the onion and cook about 1 minute, or until softened.
- Reduce to low heat. Add the water, chickpeas, cauliflower, carrots, currants, cinnamon, curry powder, turmeric and coconut milk. Stir to combine.
- Cover and simmer, stirring occasionally, 8 to 10 minutes, or until the cauliflower is soft and the liquid is mostly absorbed.
- Season with salt and freshly ground black pepper to taste. Serve topped with yogurt and garnish with additional cinnamon, if desired.