Step 1

In a large skillet or pot, heat the oil over medium heat. Add the onion and carrot and cook until tender, about 5 minutes.

Step 2

Stir in the tomato paste, ginger, garlic, garam masala, turmeric, chili powder, paprika, cumin, and cayenne pepper and cook until well combined, 1 to 2 minutes. Stir in the cauliflower florets, diced tomatoes, and vegetable broth. Bring to a boil; reduce the heat and simmer for 20 minutes, stirring occasionally, or until the cauliflower is tender and sauce has thickened.

Step 3

Stir in the chickpeas, coconut milk and lemon juice and cook until heated through, about 5 minutes. Garnish with cilantro. Serve warm with rice and naan, if desired.