Cauliflower Chickpea Curry

Ingredients

1 Tbsp vegetable oil or olive oil

2 teaspoons of yellow curry powder

1 medium yellow onion, cut in half and then sliced across the grain (about 1 1/2 cups sliced onion)

1-inch piece of ginger root, peeled and grated (1 teaspoon grated)

1 1/2 cups cooked chickpeas (garbanzo beans) (a 15-ounce can, rinsed and drained)

1 head cauliflower, cored, florets separated (see How to Cut and Core Cauliflower)

1 15-ounce can of whole, peeled tomatoes

1 teaspoon Kosher salt

1/8 teaspoon freshly ground black pepper

1 bay leaf

1/2 cup water

1/2 cup (packed) roughly chopped cilantro (leaves and young stems)

2 teaspoons minced fresh mint leaves

METHOD