Saucy Halibut and Cauliflower Curry - alive magazine

Ingredients

• 1 sweet onion, coarsely chopped
• 2 garlic cloves, cut in half
• 2 tsp (10 mL) grated ginger
• 1 Tbsp (15 mL) extra-virgin olive oil
• 2 cups (500 mL) canned diced tomatoes
• 2 Tbsp (30 mL) balsamic vinegar
• 2 Tbsp (30 mL) curry powder
• 2 tsp (10 mL) palm sugar
• 1/2 tsp (2 mL) sea salt
• 1/2 tsp (2 mL) cayenne pepper
• 2 cups (500 mL) canned no-salt chickpeas, drained and rinsed
• 1 head cauliflower, cut into small pieces
• 1 lb (450 g) skinless halibut fillet or other white fish, cut into 4 pieces
• 3 green onions, sliced, or 1/2 cup (125 mL) chopped cilantro