Cauliflower and Chickpea Curry

2 medium potatoes, diced

Paste:

1/2 cup shredded coconut - unsweetened

1 Tbs mustard seeds

3 cloves garlic

1 1/2 Tbs ginger

1/2 cup peanut butter

1 tsp turmeric

1/2 tsp ground cloves or allspice

2 Tbs toasted cumin seeds

2 Tbs toasted sesame seeds

1/2 cup water

1 1/2 cups onions chopped

oil

1 tsp salt

1 large cauliflower, broken in to small pieces

1 med carrot, sliced

1 can chickpeas

3-4 Tbs lemon juice

Boil potatoes until tender and set aside. Put paste ingredients in a blender and blend until smooth.

Heat the oil in a large pan or dutch oven. Add onion and cook about 5 minutes. Add cauliflower and carrot. Cook, covered 10 minutes. Add the paste and mix well. Cook covered over low heat until cauliflower is soft. Add more water if needed. Add potatoes and chickpeas. Mix well and cook a few minutes to season everything. Add chick peas and then taste for salt. Add lemon juice and salt if need be.