2 tablespoons curry powder
1 1/2 teaspoons garam masala
1 teaspoon cumin
1/4 cup olive oil
2 medium onions , chopped fine (about 2 cups)
12 ounces potatoes , scrubbed and cut into 1/2-inch pieces (about 2 cups)
2 heads of roasted garlic ,
1 tablespoon finely grated fresh ginger
1 serrano chiles , ribs, seeds, and flesh minced
1 tablespoon tomato paste
1/2 medium head purple or white cauliflower , trimmed, cored, and cut into 1-inch florets (about 4 cups)
1 can (14 1/2 ounces) diced tomatoes , pulsed in food processor until nearly smooth with 1/4-inch pieces visible
1 1/4 cups water
1 (15 ounce) can chickpeas , drained and rinsed
1/2 cup heavy cream or coconut milk
Roast all vegetable for 40 min at 400 F, dusted with curry powder, cumin, salt, pepper and olive oil
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 Dutch oven 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. Clear center of pan and add remaining tablespoon oil, garlic, ginger, chile, and tomato paste; cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices and cook, stirring constantly, about 1 minute longer.
Add tomatoes, chickpeas, potatoes, cauliflower and 1 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 heated through.