Chickpea & Cauliflower Curry

This recipe is brought to you by the letter C and this original recipe here.

We've found ourselves eating more curries rather than stir fries these days (a favorite stand-by until my son's soy allergies made recipes with soy sauce more difficult), and while I can only use the word curry in the vaguest sense and not in any way resembling authentic Indian cooking, I think they're turning out pretty good. This is basically how I make most of mine, but rotate out whatever vegetables/beans/meat I have on hand at the moment.

1 tablespoon oil
1 onion, chopped
3 cloves garlic, minced
3 teaspoons curry powder
2 teaspoons garam masala
1/2 teaspoon ground ginger
1 tsp cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15 ounce) can garbanzo beans/chickpeas (I actually made some in the slow cooker, so I don't know exactly how many I used)
1 head of cauliflower, chopped
1 green bell pepper, chopped
1 (14 ounce) can coconut milk

Cook the onion and garlic in the oil until they are soft and on the verge of carmelization, add the spices and saute until you think you've almost burnt it (or in my case, until you're done chopping the cauliflower, which was close to the same amount of time).

Add the chickpeas, cauliflower, and bell pepper - cook for a few more minutes while your children distract you and you try to get the can of coconut milk open. Add the coconut milk, cover and simmer until the cauliflower is soft (10-15 minutes, I think - I actually lost track).

We ate it over brown rice, and the 2-year-old shoveled it in his mouth faster than I thought possible while the 3 year old almost completely ignored his entire plate. Overall, I considered it a success.