Ingredients:

• Three white potatoes, peeled and cubed
• Coconut oil 
• Half of 1 large white onion, peeled and diced
• Approximately 1 tablespoon ginger, peeled and grated
• 1 tsp lemon grass paste 
• 2 cloves garlic, peeled and minced
• 1 tsp red curry paste 
• 1 tsp yellow curry powder 
• 1 tsp red chilli flakes, optional 
• 1/2 tsp fish sauce 
• 1 tbsp white sugar or honey 
• Salt 
• Pepper 
• 1 can coconut milk
• 2 tbsp tomato paste 
• 1/2 cup vegetable stock
• 1 can chickpeas, drained and rinse
• 1/2 head of cauliflower, chopped 
• 1 handful fresh cilantro, chopped
• 1 lime 
• 1 bunch green onions sliced 
• Chopped peanuts (optional)
• 1/2 cup Sultana raisins
• Cooked rice
• Naan bread 

Place potatoes in a small pot, cover with cold, salted water. Bring to a boil over medium high heat and cook until JUST fork tender. Drain and set aside. 

In a large sauce pot, over medium-low heat melt 1 tsp coconut oil, add onion and sauté one minute. Add garlic, lemongrass paste and ginger and continue to sauté while stirring until softened, season lightly with salt and pepper. Add curry paste, curry powder, chili flakes and sauté 1-2 minutes until golden. Add tomato paste, sugar and fish sauce and cook 1 minute. Add coconut milk and vegetable stock, whisking until combined. Add cauliflower and chickpeas and simmer until cauliflower is fork tender. Toss in potatoes, raisins and cilantro with a squeeze of lime juice, season to taste. Garnish with peanuts and green onion. Serve with rice and naan bread. Enjoy!

Recipe created by Chef Dany Duguay