Curried cauliflower and chickpeas with raisins

Ok, there's a version of this in the Gluten Free Vegetarian Kitchen, but I also have a very similar (though not the same) version from a magazine.  So I'm just going to cut to the chase and give you MY version.  It's the best one, anyway.

2 T oil
1 large onion, chopped
1 head cauliflower, cut into bite sized pieces
2 tsp minced garlic
2-3 T curry powder
1-2 tsp ground cumin
1 tsp ground ginger
2 can diced tomatoes
1/2 c water
@1/2 can coconut milk
2 cans chickpeas, rinsed and drained
6 T raisins (golden ones would be less "Ooh, there's a fly in my food" but we never have any, so I use regular and they taste great)
salt and pepper to taste
3 T mild (if you can get it) mango chutney or even mango jelly/jam is fine
2 T honey

In a large skillet with a lid, heat hte oil over medium heat.  Add the cauliflower and cook, stirring, until softened, 3-5 minutes.  Add the onion and increase the heat to medium-high;  cook, stirring often, until the caulifower and onion are lightly browned, about 3-5 minutes.  Add the garlic, curry powder, cumin and ginger; cook, stirring constantly for 1 minute. 
Add the tomatoes and their juices, water, coconut milk, chicpeas, raisins, , chutney, honey, s&p; bring to a boil over high heat, stirring to combine.  Reduce heat to med-low, cover, and simmer until cauliflower is tender, about 15 minutes, stirring a few times. 
Serve over brown rice.

GK's notes:  Ok, about that chutney.  I like a mild but gingery chutney for this.  If you can't find that, and like heat, any mango chutney will do.  If you don't like heat, or can't find chutney, mango jelly or jam will do, but you  might increase the ginger a tad.  Just so you know, this is a pretty saucy curry.  My family likes the sauce (ha!  Stop it.), so I have doubled the parts of the recipe that go into the sauce.  If you like a dryer curry, feel free to reduce those things and/or leave out the coconut milk.  That's my addition; neither of the printed ones called for it, but we like it.  It makes the dish creamy and adds a hint of coconuttiness that we love.