2 tsp. olive oil
1 1/4 cups thinly sliced onion (about 1 large)
2 tsp minced fresh ginger
1 tbsp garam masala
2 tsp garlic, minced (optional)
4 cups cauliflower florets
1.5 lb. white or red new potatoes, cut into 1″ pieces
1 cup crushed tomatoes
1 small serano chili pepper, seeded and finely chopped
1/2 cup chopped cilantro or parsley
1 cup frozen petite peas
Heat oil in Dutch oven over medium-high heat. Add onion and ginger, cover and cook 3 minutes. Reduce heat to medium.
Add curry powder and garlic, and cook 30 seconds, or until fragrant, stirring constantly. Add cauliflower, potatoes and chills. Cook, stirring often, for 5 minutes or until soft.
Add tomatoes, 1/4 cup cilantro, 1/2 cup water and pinch of salt. Simmer, reduce heat, and cook, covered, 15 minutes, or until vegetables are tender. Stir in peas and remaining cilantro; cook, covered, 2 minutes, or until peas are tender.
Serve with naan, chapatis, or brown rice.
From Vegetarian Times.