Curried Chickpeas & Cauliflower in Spicy Tomato Sauce

I threw this together after an unsuccessful curry dish that I knew I could make better! It's easily varried for your personal taste for spice, and you can add spinach or potato if you'd like. You can simply toss this together and walk away for a bit. This could easily be served with Naan or rice.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  head cauliflower (I used orange cauliflower)
• 1⁄2 yellow onion, thinly sliced
• 2  teaspoons  minced garlic or 2  minced garlic cloves
• 0.5 (8 ounce) package  sliced white mushrooms
• 1 (16 ounce) can chickpeas
• 1 (10 ounce) can  rotel diced tomatoes with jalapenos
• 2  teaspoons garam masala
• 2  teaspoons Madras curry powder
•  sea salt (to taste)
• 2 -4  tablespoons  vegetable oil
• 1⁄4 cup water (if necessary)

Directions

1. Thinly slice the onion and start breaking down the cauliflower into smaller florets, discarding the stalk. About halfway through, heat oil in a pan and add the onion and garlic to sautee', covered, for 3-5 minutes, or until softened and lightly browned. Continue to break down the cauliflower.
2. Add the can of Rotel to the pan, along with the Madras curry powder and Garam Masala, and cover. (Adjust seasoning amount to your heat preference.) Once the mixture in the pan starts to simmer, add the can of chickpeas and the mushrooms to the mix, cover again.
3. Add cauliflower to the pan once curry is simmering, along with the water if necessary. Add salt and let simmer, covered, for 10-15 minutes, until cauliflower reaches desired softness. Uncover, and let stand for 5 minutes.
4. Serve alone, or with desired side.