Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the chopped onions and sauté until they turn translucent.
Stir in the minced garlic and ginger, and cook for another 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes to the pot. Cook until they soften and break down, forming a thick tomato paste.
Add the ground coriander, ground turmeric, chili powder, and salt. Mix well and cook for a couple of minutes to let the spices release their flavors.
Add the cauliflower florets and canned chickpeas to the pot. Stir to coat them with the spice mixture.
Pour in the coconut milk and add enough water to cover the cauliflower and chickpeas. Bring to a gentle simmer.
Cover the pot and let the curry simmer for about 15-20 minutes, or until the cauliflower is tender. Stir occasionally to ensure even cooking.
Once the cauliflower is cooked, sprinkle garam masala over the curry and give it a final stir.
Taste and adjust the seasoning, adding more salt or chili powder if needed.
Serve the cauliflower curry hot, garnished with chopped fresh cilantro leaves.
This curry goes well with steamed rice, naan, or any flatbread of your choice.Enjoy your delicious and comforting vegetarian cauliflower curry!Please note that cooking times might vary based on the size and freshness of your ingredients, so it's always a good idea to check the tenderness of the cauliflower while simmering.
