Curried Chickpea Coconut Stew

1 medium onion, chopped
3 garlic cloves, diced
1/2 head of cauliflower
1T curry paste
2 cups cooked chickpeas
2T soy sauce
2 cans coconut milk
3-4 large tomatoes, rough chopped
1T brown sugar
juice of 1 small lime
1/4 cup chopped basil
Other nice additions include carrots, peas, red bell pepper, or butternut squash.

Place all ingredients in a large stock pot and simmer on low for 1.5 hours. Alternatively, this may be cooked all day in a crock pot/slow cooker.