Curry dishes are very popular and with good reason. The spices are bold and the sauce is creamy.
In a large stock pot heat the oil over medium high heat. Add the onion and sauté 10 minutes.
Add garlic and cook another minute.
Add garam masala and cayenne pepper. Stir for a few seconds to cook the spices. Click here for homemade garam masala. You probably have all of the ingredients already.
Add tomato paste and mix in.
Add vegetable stock and coconut milk. Cook on high, stirring, and bring to a boil. Lower the heat and simmer for 10 minutes.
Add cauliflower, tomatoes and carrots. Turn to medium high and bring to a boil. Cover and lower the heat to a simmer.
Cook for 20 minutes.
Add chickpeas and salt and heat through, 3 to 5 minutes. Serve with rice.
Vegetable Curry will keep in the refrigerator for 3 days.
After cooling freeze in a freezer safe container with hard sides and a tight lid. It will keep for 3 months in the freezer.
Remove from the freezer and put in the refrigerator overnight to defrost. When you are ready to serve put all in a large saucepan and heat through. You could also heat in the microwave.