Cauliflower and chickpea curry

Recipe from Good Housekeeping

Made this when ma and pa were here. Came out well. 

1 cauliflower
1 large onion, finely sliced
2 garlic cloves, crushed
1 tbsp vegetable oil
salt to taste
1 tbsp garam masala
1 tsp cumin powder
1/2 cup coconut milk
1 can chickpeas, drained and rinsed or soak about a cup of chickpeas overnight and pressure cook the next day
2 handfuls spinach, chopped
2 tbsp mango chutney (I didn't use this)
large handful fresh coriander, finely chopped
almonds, toasted and sliced

Bring a large pan of water to a boil and cook the cauliflower florets for 5 mts or until tender. Drain well and keep aside.
Meanwhile, heat the oil in a pan and gently cook the onion for 10 mts. until softened. Turn up the heat and cook, stirring frequently, until the onion is golden brown. Stir in the garlic, garam masala and cumin. Cook for a further 2 mts, then stir in the coconut milk, 200 ml water, salt, the chickpeas and cauliflower.
Heat until piping hot, then stir through the spinach, mango chutney and most of the coriander. Check the seasoning.
Garnish with remaining coriander and almonds.
Serve with rice, naan or crusty bread.