1/4 cup minced cilantro stems and leaves (reserve some leaves for garnish)
1 (14-ounce) can crushed tomatoes
5 large cloves garlic, peeled and grated
1 two-inch piece of ginger root, grated
1 tablespoon vinegar
1 1/2 cups cooked chickpeas (or one 14-ounce can)
2 tablespoons full fat coconut milk
method
1Preheat the oven to 375 degrees Fahrenheit. Place the cauliflower in a medium mixing bowl and toss with 1 tablespoon melted coconut oil, 1/4 teaspoon salt, and 2 teaspoons of the garam masala. Transfer to a baking sheet and roast for 30 minutes, turning once halfway through the cooking time.
2Set a large skillet over medium-high heat. Melt two tablespoons of coconut oil in the pan. Once the oil is shimmering, add the onions and cook for 3 minutes to soften. Add the fresh tomatoes and cilantro; season with a pinch of salt. Cook, breaking up the tomatoes with a wooden spoon, until the water has evaporated and the tomatoes appear dry (about 5 minutes).
3Add the garam masala to the pan, stir well, and cook for 1 minute to toast the spices. Immediately add the canned tomatoes and a half-can of water. Allow the mixture to come to a boil, then turn the heat down to medium-low. Add the garlic, ginger, and vinegar. Simmer for 10 minutes, or until the cauliflower has finished cooking.
4Transfer half of the sauce mixture to a blender and puree. Return the sauce to the pan. Fold in the chickpeas and roasted cauliflower. Taste and add salt as needed. Add the coconut milk and simmer for another 5 minutes to infuse the flavors.
5Garnish with remaining cilantro leaves and serve with cooked basmati rice.