Instructions

1. Place the onion and tomatoes in the base of a food processor and pulse ~4-5 times until very finely chopped. Heat the oil in the base of a slow cooker and add the curry powder and garam masala and cook until fragrant, about 10 seconds. Add the onion mixture and cook until onions are browned, about 5 minutes. Alternatively, heat the oil in a saucepan over medium heat and add the seasonings and onion.
2. Add the salt, garlic, potatoes and chili. Cook until potatoes are golden brown, about 5 minutes. If using a separate saucepan, transfer the contents to the base of a slow cooker.
3. Add in the cauliflower, ginger, tomato paste, vegetable broth and chickpeas and cook on low heat for 4-5 hours.
4. Before serving, stir in the coconut milk and frozen peas. Season to taste, adding more salt/freshly ground pepper as desired. Add in the fresh lime juice and stir together. 
5. Serve with steamed rice.