Curried Chickpeas & Cauliflower in Spicy Tomato Sauce

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

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

cauliflower, yellow onion, garlic, packagesliced white mushrooms, chickpeas, tomatoes, garam masala, curry powder, salt, water

Taken from www.food.com/recipe/curried-chickpeas-cauliflower-in-spicy-tomato-sauce-362882 (may not work)