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Take off the green base of the cauliflower and cut into equal sized florets.
Pulse cauliflower in a food processor.
Heat olive oil in a pan and cook mustard seeds, garlic, ginger and curry leaves, until the garlic starts toasting and the mustard seeds start to pop.
Then add serrano chili, salt and turmeric.
Add the hot mixture onto the cauliflower and thinly sliced brussel sprouts.
Preheat oven to 400 degrees.
Put mixture onto a baking sheet and put in the oven for 5 minutes.
Put chopped tomatoes and garlic in a pan. Sprinkle on fenugreek leaves.
Cook in the preheated oven for one hour then remove and let the mixture cool.
Put cooled mixture into a blender with red chili powder, salt and coriander. Puree until smooth.
Strain chickpeas and put in a large bowl. Set aside.
Combine pureed mixture with coconut milk in a large pot.
Bring mixture to a boil over medium heat, stirring every 5 minutes so it doesn’t burn.
Pour hot mixture over chickpeas. Serve warm.