• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut cauliflower florets into bite-size pieces if necessary. Halve, peel, and finely dice half the onion (whole onion for 4 servings). Drain chickpeas, reserving ¼ cup liquid (½ cup for 4). Pick cilantro leaves from stems.

• In a medium bowl, toss cauliflower with a large drizzle of olive oil, curry powder, and a couple big pinches of salt until coated. • Spread cauliflower out on a baking sheet; roast on top rack until tender, 20-25 minutes.

• In a small pot, combine rice, stock concentrate, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. **Swap in brown rice for jasmine rice; use 1¾ cups water (3½ cups for 4) and a pinch of salt. Cook for 20-25 minutes. (Save jasmine rice for another use.)**

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt and pepper; cook, stirring occasionally, until lightly browned, 4-5 minutes. • Add chickpeas and half the garam masala (all for 4 servings); cook, stirring occasionally, until fragrant, 1-2 minutes.

• Stir in curry sauce base, reserved chickpea liquid, ½ tsp sugar (1 tsp for 4 servings), and ¼ cup water (½ cup for 4) to pan with chickpeas. Cook, stirring occasionally, until thickened, 1-2 minutes. • Remove from heat; stir in 2 TBSP butter (4 TBSP for 4) until melted. Taste and generously season with salt and pepper.

• Fluff rice with a fork; divide between one side of each bowl. Serve chickpea curry next to rice. Arrange cauliflower in the middle. Drizzle with yogurt. Sprinkle with cilantro leaves and serve.