1 onion, thinly sliced

1 tablespoon (15 ml) chopped fresh ginger

2 tablespoons (30 ml) clarified butter or olive oil

2 cloves garlic, finely chopped

2 teaspoons (10 ml) Garam masala

2 teaspoons (10 ml) curry powder

1/2 teaspoon (2.5 ml) Sambal oelek

4 cups (1 litre) chicken broth

2 cans 14 oz (398 ml) chickpeas, rinsed and drained

2 potatoes, peeled and diced

1 small white or cheddar cauliflower, cut into florets (4 cups, approximately)

1 can 14 oz (398 ml) coconut milk

1/2 cup (125 ml) chopped fresh cilantro

1 lime, cut into wedges

Salt and pepper

In a large saucepan, brown the onion with the ginger in the butter. Add the garlic, spices, and sambal oelek. Cook for 1 minute while stirring.

Add the broth, chickpeas, and potatoes and bring to boil. Season with salt and pepper. Cover and simmer for 15 minutes. Add the cauliflower and coconut milk.

Bring to boil and simmer for 5 minutes or until the vegetables are tender. Add the cilantro. Adjust the seasoning and serve. Place a lime wedge into each bowl to squeeze at the last minute. Serve with naan bread croutons (see recipe).

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