Creamy Vegetarian Curry

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Ingredients

2 Tbsp	Curry powder
1 tsp	Garam masala
3 Tbsp	Canola oil
1	Onion
2	Potatoes (Main)
1 tsp	Crushed garlic
1 tsp	Tomato paste
1 tsp	Fresh ginger
2 cups	Cauliflower (Main)
2 cups	Frozen peas (Main)
400 g	Canned tomatoes
400 g	Chickpeas (Main)
½ cup	Cream

Directions

1. Place curry powder and garam masala in a heavy frying pan. Heat until slightly darkened.
2. Remove from pan. Heat two tablespoons of the oil in pan.
3. Peel and cut potatoes into 2cm cubes. Add to pan with the onion. Cook, stirring occasionally, until golden. Push to one side.
4. Add remaining oil, garlic, ginger and tomato paste. Stir well. Add the curry mixture, stir, then add the cauliflower and peas.
5. Cook for two minutes then add the diced tomatoes and drained chick peas. Cover and simmer gently for 20 minutes.
6. Stir in the cream and heat through.