Prepare ingredients: dice the 1 yellow onion, chop the 1 large carrot, grate 1 tablespoon fresh ginger, mince 4 cloves garlic, rinse and drain the 115 oz can chickpeas, and open the 128 oz can diced tomatoes. Measure spices and liquids (2 tablespoons olive oil, 2 tablespoons tomato paste, 2 teaspoons garam masala, 2 teaspoons ground turmeric, 1 teaspoon chili powder, 1/2 teaspoon paprika, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper, 3 cups cauliflower florets, 3/4 cup vegetable broth, 1/2 cup coconut milk, 1 tablespoon fresh lemon juice, 1/4 cup chopped cilantro if using).

Heat 2 tablespoons olive oil in a large skillet or pot over medium heat until warmed.

Add the diced onion and chopped carrot. Cook, stirring occasionally, until the onion is translucent and the carrot is tender, about 5 minutes.

Add 2 tablespoons tomato paste, the grated ginger, minced garlic, 2 teaspoons garam masala, 2 teaspoons ground turmeric, 1 teaspoon chili powder, 1/2 teaspoon paprika, 1/2 teaspoon cumin, and 1/4 teaspoon cayenne pepper. Stir constantly and cook until fragrant and well combined, about 1 to 2 minutes.

Add the 3 cups cauliflower florets, the entire 128 oz can diced tomatoes (including juices), and 3/4 cup vegetable broth. Stir to combine.

Increase heat until the mixture comes to a boil, then reduce heat to maintain a gentle simmer. Simmer, uncovered, for 20 minutes, stirring occasionally, until the cauliflower is tender and the sauce has thickened.

Stir in the rinsed and drained chickpeas, 1/2 cup coconut milk, and 1 tablespoon fresh lemon juice. Cook until heated through and the flavors meld, about 5 minutes.

Remove from heat. Stir in 1/4 cup chopped fresh cilantro leaves, if using.

Serve warm with basmati rice and naan bread, if desired.