Clean the cauliflower, cut into florets from the stalk and wash. Steam in salt water for about 4 minutes. Pour into a sieve and rinse with cold water.
Rinse the chickpeas in a sieve with cold water, drain. Wash and chop the tomatoes. Peel ginger and garlic and dice them finely.
Heat the oil in a pot. Sauté ginger and garlic in it. Sweat curry briefly until it starts to smell. Add the tomatoes. Steam for approx. 3 minutes until the tomatoes crumble easily. Add 100 ml water, cauliflower and chickpeas.
Cover and simmer at low heat for about 5 minutes. Stir in yoghurt, heat up briefly. Season to taste with salt and pepper. Wash the coriander, shake dry and pluck finely. Arrange on the curry.
Serve with thin flat bread or fragrant rice.