1 tablespoon olive oil

2 cups cauliflower florets

1 cup sliced asparagus

1 cup cooked chickpeas

1 cup sliced shallots

1 tablespoon minced ginger

1 tablespoon chopped garlic

2 tablespoon fresh chopped cilantro

4 teaspoons curry

3 ounces coconut milk

2 ounces water

In a large sauté pan heat the olive oil. When the oil is hot add the cauliflower and shallots. Caramelize the mixture.  Next add the ginger and garlic. Cook stirring frequently for 20 seconds then add the curry. Cook for another 10 seconds then add the water and coconut milk. Season with salt and pepper. The liquids will deglaze the pan. Next add the chickpeas and asparagus. Cook until the asparagus is done then add the cilantro. Remove from heat then adjust seasoning. Serve immediately.