Veggie Tikka Masala

Ingredients:

1 large yellow onion (1/2 goes in blitzed sauce + 1/2 is finely chopped)
2 cloves garlic
1 inch of ginger peeled
10 sprigs of fresh cilantro ( plus more for serving)
1/2 tsp of cumin
1/2 tsp turmeric
1/4 tsp of ground cinnamon
1 tsp paprika
1 tsp of salt
1 1/2 tsp of garam masala
400g of canned plum tomatoes, not drained (I use whatever can tomatoes i have)
1 15 oz can of tomato sauce
1 small 5 oz container plain vegan yogurt or coconut cream
1 15 oz can of coconut cream or milk
1/2 head of cauliflower, chopped into bite sized pieces
3 large carrots, peeled and finely chopped
1 15 oz can of chickpeas drained and rinsed
1 cup of frozen peas

optional for serving: chopped cilantro, extra yogurt, cooked basmati rice

instructions:
1. in a food processor combine half of the onion, garlic, ginger, cilantro stalks. Blitz until fully combined about 1 minute.  Set aside.
2. in a large skillet over medium heat, add the chopped onion and spices, stir to combine and cook gently for 10 minutes.
3. into the skillet add the tomatoes including the liquid, tomato sauce, yogurt, HALF or the can of coconut milk and the blitzed onion and cilantro sauce.  Cook for an additional 5 minutes over medium heat.
4. add in the cauliflower and carrots and bring to a simmer.  Simmer for 20 minutes.
5. Once the veggies are tender, add the chickpeas, frozen peas, and remaining coconut milk. stir to combine and let cook for 5 minutes or until peas are fully heated through.
6. Serve with rice and a bit more cilantro leaves and yogurt.
7. Enjoy.