Cauliflower Chickpea Curry

1: Sauté onion and chili pepper or jalapeño in olive oil.

2: Add garlic cloves and spices (ginger, curry powder, cumin, garam masala, turmeric, chili powder, salt, and pepper). Cook for 2 minutes.

3: Add coconut milk and tomato paste, then stir in drained chickpeas and cauliflower florets.

4: Bring to a boil then simmer for 10 minutes.

5: Cook ramen noodles for 1 minute less than the package instructions, drain, and stir into the curry.

6: Serve with a squeeze of lime juice, fresh cilantro, and jalapeños.