Vegetable Curry (vegan)

From Cook’s Illustrated, changed slightly
Serves 4-6 as a main course

2 tablespoons sweet or mild curry powder
1 ½ teaspoons garam masala
¼ cup vegetable oil (divided)
2 medium onions, chopped fine (about 2 cups)
12 ounces red bliss potatoes, scrubbed and cut into ½-inch pieces (I used 1 lb)
3 medium garlic cloves, minced or pressed through garlic press
1 tablespoon finely grated fresh ginger
1 jalepeno pepper, minced (include seeds if you want more heat)
1 tablespoon tomato paste
½ medium head cauliflower, trimmed, cored, and cut into 1-inch florets
1 (14.5-ounce) can diced tomatoes, including liquid
1 ¼ cups water
1 (15-ounce) can chickpeas, drained and rinsed
table salt
1 cup frozen peas
¼ cup coconut milk

TAKE CARE NOT TO BURN! Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside.

Heat 3 tablespoons oil in large pot over medium-high heat until shimmering. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes are golden brown on edges, about 10 minutes. (Reduce heat to medium if onions darken too quickly.)

Reduce heat to medium. Clear center of pan and add remaining tablespoon oil, garlic, ginger, pepper, and tomato paste; cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices and cook, stirring constantly, about 1 minute longer. Add cauliflower and cook, stirring constantly, until spices coat florets, about 2 minutes longer.

Add tomatoes, water, chickpeas, and1 teaspoon salt; increase heat to medium-high and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Cover and reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve immediately. Serve with rice.