Quick (Mild) Vegetable Curry

I've been working on this one for a while. Everyone, even the meat-eater Hubby, likes it. The kids don't like black pepper, so Hubby and I add it at the table.

1 pound frozen cauliflower
2-3 T. Oil (canola or olive)
1/2 sweet onion, chopped
1 can chickpeas/garbanzo beans
1 can sliced, unsalted carrots
1 cup frozen peas
1 can coconut milk
1 t. Salt
1 T. Cumin powder
1 t. Ginger powder
1/2 t. Garlic powder
1/2 t. Onion powder
1 t. Turmeric
dash of Allspice
dash of Nutmeg

Cook/steam the cauliflower in the microwave. I cook mine for 6 minutes on high and then let it steam for 5 more minutes.
Saute the onion in the oil until it starts to soften. Drain the chickpeas and add them to the pan with the onions. Stir until the onions are done and the chickpeas start to brown. Add the cooked cauliflower, frozen peas, drained canned carrots, spices and coconut milk. Stir well, turn down the heat to simmer and cover for 5 minutes. Uncover and reduce the liquid, if desired.
I serve this with a dollop of sour cream. I'm sure it would be tasty with rice, but I'm the only one that can eat it, so we just eat it plain or over shredded lettuce.