Curried Cauliflower with Chick Peas and Tomatoes

• 1/4 cup ghee
• 1 yellow onion, finely chopped
• 2 tablespoons curry powder
• 1-inch piece fresh ginger, peeled and julienned
• canned diced tomatoes
• 1 head cauliflower (about 1 pound), cut into florets
• 1 can chickpeas, drained and rinsed
• 2 tablespoons tomato paste
• Salt
• Cilantro leaves, for garnish

Heat the ghee in a deep skillet or pot over medium flame. Add the onion, curry powder, and ginger; cook and stir for a few minutes to soften the onion. Add the tomatoes and cook, stirring, until the tomatoes break down and soften, about 6 minutes. Mix in the cauliflower, chickpeas, tomato paste, and 1 cup of water; stir everything together. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 15 to 20 minutes. Uncover, and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick gravy. Season with salt, to taste, and garnish with cilantro before serving.

adapted from Tyler Florence via The Food Network