The Best So Far! Aloo Gobi

Aloo (potatoes) Gobi (cauliflower) from Post Punk Kitchen
1 T oil
1 large onion, diced
1 inch piece ginger, minced
2 large potatoes, diced
1 large head of cauliflower, broken into florets
3-4 T curry paste (I love Patak’s)
1 tin light coconut milk
1 T brown sugar
salt
1 can of chickpeas, drained & rinsed
1/2 c frozen peas
sriracha (optional)
In a large, heavy pot, heat oil and add in ginger and onion, saute for 3 minutes. Add in potatoes, cauliflower, and curry paste and let cook for 5 minutes, stirring occasionally. Pour in coconut milk along with enough water to just cover the vegetables. Add in the chickpeas and a good pinch of salt. Cover and simmer for 30 minutes or until the potatoes are cooked. Stir in the peas and taste, adjusting seasoning if necessary. Need more spice? Throw in a squirt or two of sriracha. Need more sweet? Add a bit more brown sugar or honey. Serve with rice and naan.