1/4 cup vegetable oil
2 yellow onions, minced
2 garlic cloves, minced
1/2 teaspoon curry powder
1 tablespoon fresh ginger,grated
1 tablespoon tomato paste
12 ounces red potatoes, cut into 1/2 inch pieces
1/2 medium cauliflower, trimmed,cored and cut into 1 inch florets
1 - 14.5 ounce can diced tomatoes, pulsed until nearly smooth
1 cup water
1 - 15 ounce can chickpeas, drained and rinsed
1 and 1/2 cup frozen peas
1/2 cup Curry and Cream Sauce
1/4 cup coconut milk
Rice of your choice
Mango Chutney (makes a nice condiment to accompany this dish )
Heat 3 tablespoons of the oil in a large Dutch oven over medium high heat. Add onions and potatoes and cook, stirring until the onions are caramelized, and the potatoes are golden brown on the edges, about 10 minutes.
Reduce heat to medium. Clear centre of pan and add the remaining tablespoon of oil plus the garlic, ginger, curry and tomato paste, stirring constantly until fragrant, about a minute or so. Add the cauliflower and cook, stirring constantly until the spices coat the florets, about 2-3 minutes.
Add the tomatoes,water, chickpeas and 1 teaspoon salt ; increase heat to medium high and bring to a boil, scraping the bottom to loosen the browned bits.
Cover and reduce heat to medium. Simmer stirring until veg are tender, about 10-15 minutes. Stir in the peas and the milk and Curry and Cream; continue to cook for about 2 more minutes or until heated throughout.
Serve with rice.