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This is one of those dishes that taste even better the next day, after the flavors have had time to develop, so feel free to make it ahead of time and reheat it. Most of the seasoning comes from curry powder–a full tablespoon–so be sure to use a fresh, high-quality curry powder (or simply one that you like). My favorite is the Maharajah blend, which contains cardamom and saffron, and is available from both The Spice House and Penzeys. I add it in two stages to give the best flavor.
1 large onion, peeled and chopped
1/2 teaspoon cumin seeds
1 tablespoon ginger paste or minced ginger root
1 small chile pepper, such as jalapeño or serrano, seeded and minced
3 cloves garlic, minced
4 cups vegetable broth (or water plus bouillon cubes)
1 pound sweet potatoes (about 1 large), peeled and cut into 3/4-inch cubes
1 tablespoon mild curry powder, divided
1/8 teaspoon cinnamon
1 large head cauliflower, separated into bite-sized flowerets
1 15-ounce can chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
1 15-ounce can diced tomatoes
2-4 cups water
1 teaspoon salt (or to taste)
1/4 tsp cayenne pepper (or to taste)
1 tablespoon natural peanut butter
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1st Keep
 volcanoveggie
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