Coat your deep pan or pot with olive oil and let it warm to low-medium heat.
Add your chopped onions and let it caramelize to a light brown.
Lower heat, and add garlic and ginger and let it cook for an additional 5 minutes.
Add in your powdered spices and cook for an additional few minutes.
Add in your blended tomatoes and tomato paste and let it come to a boil. If you're not blending, simply chop up the tomatoes and add them in this step. Cover and let the tomatoes sweat and release its juices. They should get very soft and tender.
Optional step: if you wish to have the curry sauce smooth, you can return the mixture to the blender and blend it. Then return the blended liquid back to the pot.
Add in your toasted spices.
Add in your potatoes, if desired, let it cook in the sauce until soft.
Add in your coconut milk, mixing it until it becomes thick and creamy. Let it come to a gentle boil.
Lower the heat to low, add in your cauliflower and other additional vegetables or legumes.
Cook for a few minutes and shut off the heat. Taste for lemon and salt.
Serve with naan or rice. Garnish with cilantro or toasted chickpeas! Enjoy!