This creamy cauliflower curry is bursting with flavor and studded with hearty chickpeas. Delicious, comforting, and easy enough for a weeknight!
Coat the bottom of a large pot with the oil and place it over medium heat.
When the oil is hot, add the onion. Cook it for about 5 minutes, stirring occasionally, until soft and translucent.
Stir in the garlic, ginger, garam masala, cumin, paprika, and turmeric. Continue cooking everything while stirring constantly for about 1 minute, until the mixture is very fragrant.
Stir in the coconut milk, tomatoes, cauliflower, and chickpeas. Raise the heat and bring the mixture to a boil.
Lower the heat and cover the pot. Let the mixture simmer for about 20 minutes, until the cauliflower is tender.
Stir the cold water and cornstarch together in a small bowl or cup.
Remove the lid from the pot and stir the cornstarch mixture into the curry. Let it continue simmering for about 1 minute, until it thickens slightly.
Stir in the peas and remove the pot from heat.
Season the curry with ½ teaspoon salt, plus more to taste.
Serve the curry over rice, with a sprinkle of fresh cilantro on top.
Nutrition information does not include rice.