Madras Cauliflower Curry

Ingredients

• 2 Tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 medium head of cauliflower, cut into florets
• 1 15 oz can of chickpeas, drained and rinsed
• 1 Tbsp Piquant Post Madras Hot Curry
• 2 cans of full fat coconut milk
• 1 (15 oz) can of crushed tomato
• 2 Tbsp tomato paste
• 1 tsp sea salt
• To serve: cooked basmati rice, cilantro, vegan yogurt, lime wedges
• 1 or 2 red chilis, seeds removed and sliced into rings (optional)