Step 1 of 7
Heat oil in a large pot over medium heat.
Step 2 of 7
Sauté onion until softened, about 5 minutes.
Step 3 of 7
Add garlic, ginger, and curry powder. Cook for 1 minute until fragrant.
Step 4 of 7
Add coconut milk, cauliflower, carrots, and potatoes. Bring to a boil.
Step 5 of 7
Reduce heat and simmer for 20 minutes until vegetables are tender.
Step 6 of 7
Stir in chickpeas and cook for 5 more minutes.
Step 7 of 7
Serve over rice with naan bread on the side.