Step 1

In a large 12-inch cast iron skillet or sauté pan, melt the butter over medium heat.

Step 2

When the butter begins to bubble, add the onions and sauté until tender and slightly browned, about 5 minutes.

Step 3

Add the garlic, ginger, curry powder, garam masala, and salt. Stir briefly to distribute and toast spices, then stir in the coconut milk and tomato puree.

Step 4

Add the cauliflower and simmer for about five minutes.

Step 5

Add the zucchini and continue simmering for about 20 minutes until the cauliflower is tender and the liquid is reduced to a thicker consistency.

Step 6

Stir in the almond butter and brown sugar until incorporated.

Step 7

Finally, if desired, add the frozen peas, chickpeas, or shredded chicken and sauté about 5 minutes.

Step 8

Serve warm in a bowl, with slices of naan.

Step 9

Refrigerate leftovers in an airtight container for up to 3 days if made with chicken, or up to 5 days.