Vegetarian Curry

I was watching my favorite cooking show the other day (America's Test Kitchen) and they made the yummiest looking vegetarian curry. So I pulled out my notebook and a pen and wrote down what they did as they did it. We made it last night and it was amazing! Enjoy!

Vegetarian Curry

1 or 2 T curry powder
1 T garam masala
Oil
1 med onion, chopped
3 or 4 medium potatoes
2 cloves of garlic, pressed
1 serrano chili, seeded and finely diced
1 T fresh ginger, grated fine
1 T tomato paste
1/2 head of cauliflower, in bite sized pieces
14 oz. can of diced or crushed tomatoes, run through a blender (I guess you could sub tomato sauce)
1 can chick peas (garbanzo beans)
1 t salt
1 1/2 cups frozen peas
1/4 c. heavy cream

Toast the curry powder and the garam masala in a dry pan on high heat for a minute or two until it smokes. Remove from pan and set aside.
Heat some oil over medium heat and add the onions and potatoes. Let fry for about 10 minutes until they get some nice color.
Add in a little more oil. Throw in the ginger, garlic, chili, tomato paste and the toasted spices. Let the spices bloom for a bit in the oil then add in the cauliflower. Made sure the cauliflower gets coated with the spices. Add in the blended tomatoes, about 3/4 cup of water (more or less depending on how much sauce you like and how thick you prefer it to be), the chick peas, and the salt.
Cook for 15 minutes over medium heat until the veggies are done.
Add the frozen peas and the cream.
Take off heat.
Done.

Serving suggestions: Serve with basmati rice and your favorite chutneys or relishes. We had sag paneer and nan with our curry and rice.