Step 1

Heat the oil in a large, heavy pot. Add the onions and cook until they're soft and translucent, about 5 minutes. Add the garlic, ginger, and cilantro; and saute until fragrant, about 1 minute.

Step 2

Add the cauliflower and potatoes along with the red curry paste, curry, turmeric, coriander and cumin. Season with salt and pepper and saute for 5 more minutes until the vegetables are well coated with the curry paste and dish becomes very fragrant.

Step 3

Next, add the canned tomatoes with their juices, chickpeas and coconut milk along with 2 cups of water.

Step 4

Bring to a boil, then turn the heat to low. Simmer for 30 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender and the sauce thickens.

Step 5

Serve over rice and garnish with cilantro and lime slices, if desired