1. Start with preparing the veggies. Peel the onion and garlic and dice finely. Wash the carrots, dry them, and cut into small cubes. Wash and dry the bell pepper, remove the seeds and stem and cut into small cubes as well. Peel and grate the ginger. Wash and dry the potatoes (no need to peel them) and cut them into bite-size pieces. Clean the cauliflower and cut it into small florets. Set everything aside.

2. Add some oil to a large pot (dutch oven) and heat up. Add the onion and sauté until soft and glossy – about 2-3 minutes. Add the cubed carrots, bell pepper, garlic, and grated ginger. Mix and cook everything for about 3-4 minutes until the carrot pieces are slightly softer – stir often. Add the potato and cauliflower and mix to combine. Cook for 1-2 Minutes with the rest of the veggies. Add the spices – curry powder, Garam Masala, cayenne Pepper, and some salt and pepper – mix everything and cook for another 1-2 minutes. Make sure you stir often so nothing burns. Add the veggie broth, water, chunky tomatoes, and coconut milk and mix. Bring to a boil, then reduce the heat and let simmer for about 25-30 minutes.

3. While the curry is cooking you can prepare some rice. The curry is done when the potatoes and cauliflower are cooked through. If your curry is a bit too liquid, take out a small amount (with potatoes and cauliflower) and puree it. Pour it back into the pot and mix – the curry should have a much creamier consistency now. Sprinkle with some freshly chopped cilantro and serve with some cooked rice and/or flatbread/naan.