Ingredients:

• 1 head of cauliflower
• 2 pounds red Idaho® potatoes
• 3 tablespoons vegetable oil
• 1 tablespoon coconut oil
• 1 teaspoon cumin
• ½ teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon chili powder
• ½ of a large yellow onion, diced
• 1 tablespoon ginger, minced
• 3 cloves garlic, minced
• 1-14.5oz can diced tomatoes
• 3 tablespoons creamy peanut butter
• ½ teaspoon garam masala
• ½ teaspoon mustard powder
• 1 serrano chili pepper, thinly sliced
• 1-15 oz can chickpeas, drained
• 2 cups water
• salt and pepper
• Optional garnish: fresh cilantro, sour cream, or yogurt

Directions:

1. Chop cauliflower into 2˝ pieces.
2. Scrub the potatoes and chop into 1˝ pieces.
3. Heat vegetable oil in a large skillet over medium-high heat. Sear cauliflower and potatoes until lightly browned. Remove from pan and set aside.   
   
4. Adjust heat to medium-low. Add coconut oil, cumin, coriander, turmeric, and chili powder. Cook for 1-2 minutes stirring constantly.  
   
5. Add onion and cook until translucent. Add ginger and garlic, and cook for one more minute.
6. Stir in tomatoes, peanut butter, garam masala, mustard powder, and sliced chilies. Bring to a simmer and cook for 5 minutes stirring frequently. 
7. Add in cauliflower, potatoes, chickpeas and water. Bring to a boil then reduce heat to simmer. Cover and cook for 25-30 minutes until potatoes and cauliflower are tender.
8. Garnish and serve over brown rice.