Yield: 4 to 6 servings

• 1 (14.5-ounce) can diced tomatoes
• 3 tablespoons vegetable oil
• 4 teaspoons curry powder
• 1½ teaspoons garam masala
• 2 onions, chopped fine
• 12 ounces red potatoes, unpeeled, cut into ½-inch cubes
• Salt and pepper
• 3 garlic cloves, minced
• 1 serrano chile, stemmed, seeded and minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon tomato paste
• ½ head cauliflower (1 pound), cored and cut into 1-inch florets
• 1½ cup water
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed
• 1½ cups frozen peas
• ½ cup coconut milk
• ¼ cup minced fresh cilantro

1. Pulse diced tomatoes with their juice in a food processor until nearly smooth, with some ¼-inch pieces visible, about 3 pulses.

2. Heat oil in Dutch oven over medium-high heat until shimmering. Add curry powder and garam masala and cook until fragrant, about 10 seconds. Stir in onions, potatoes and ¼ teaspoon salt and cook, stirring occasionally, until onions are browned and potatoes are golden brown at edges, about 10 minutes.

3. Reduce heat to medium. Stir in garlic, chile, ginger and tomato paste and cook until fragrant, about 30 seconds. Add cauliflower florets and cook, stirring constantly, until florets are coated with spices, about 2 minutes.

4. Gradually stir in water, scraping up any browned bits. Stir in chickpeas and processed tomatoes and bring to simmer. Cover, reduce to gentle simmer and cook until vegetables are tender, 20 to 25 minutes.

5. Uncover, stir in peas and coconut milk, and continue to cook until peas are heated through, 1 to 2 minutes. Off heat, stir in cilantro, season with salt and pepper to taste, and serve over rice.