Chickpea Cauliflower Curry

This is one of my new favorite recipes. It's easy to prepare - one of those open-the-can-and-pour recipes - and it is yummy:

1 onion chopped
3 teaspoons curry powder
1 can (15 oz) chickpeas (garbanzo beans) drained and rinsed
1 head cauliflower - cut up into florets
1/2 of a 15 oz can tomatoes - diced
4 oz can chilis - diced
15 oz can coconut milk ( I used lite)
1/3 cup chopped cilantro

Spray pan with oil spray, saute onion until it starts to brown. Add cauliflower, chickpeas, curry, tomatoes, chilies (add these to your taste- I like lots of them), and coconut milk. Simmer until cauliflower is tender and liquid thickens up. I live at a high altitude so I used all the coconut, but if you are in a more humid area you may only need half the can. Add cilantro before serving. Serve over brown rice.

Serves 4