Vegetable Curry

Ingredients

• 1- 14.5 oz. can diced tomatoes
• 3 Tablespoons olive oil, (divided (2 and 1))
• 3 teaspoons mild or sweet curry powder
• 1 teaspoon red curry powder
• 1 teaspoon garam masala
• 2 onions, (minced (about 2 cups))
• ½ medium yam, (cut into ½ inch pieces, about ¾ cup)
• 1 medium red potato, (cut into ½ inch pieces)
• (You may switch out your yam for 2 red potatoes or vice versa)
• 3 cloves garlic, (minced)
• 1 Tablespoon fresh ginger, (grated or minced)
• 1 Tablespoon tomato paste
• 1 Serrano chile, (stemmed, seeded, and minced)
• (Seeds may be added if you want to increase heat)
• ½ head cauliflower, (trimmed, cored, and cut into 1-inch florets, about 3 cups)
• 1 ¼ cups water
• 1- 14.5 oz. can chickpeas, (drained and rinsed)
• ½ teaspoon salt, (or to taste)
• 1 ½ cups frozen peas, (about 6 ounces)
• ½ cup plain Greek yogurt, (For vegan option, use coconut yogurt, cream or milk)
• ½ cup fresh cilantro, (chopped)
• Unsalted cashews and chopped green onions for garnish

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