Cauliflower Chickpea Curry


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


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