Vegan Chickpea and Cauliflower Curry

Sauté 1 yellow onion in neutral oil or veggie broth until translucent, about 5-7 minutes.

Add 3 minced garlic cloves, 2 deseeded minced green chilies, 1 heaping tbsp curry powder and sauté another minute until fragrant.

Add 1-15oz can crushed tomatoes, 1 cup vegetable broth, 1 tsp maple syrup and stir well.

Bring to a boil before reducing heat and simmer about 10 minutes.

Optional: Transfer half of curry sauce to blender and blend until smooth. Return to saucepan.

Mix in 2 cups cooked chickpeas and 1 small head cauliflower cut into bite-sized pieces.

Simmer until cauliflower is just fork tender.

Add desired amount of canned coconut milk and stir until warmed through.

Salt to taste.

Serve with chopped cilantro.