Cauliflower & Potato Curry (Variation on Gobi Aloo)

Oil
1 diced Onion
2-3 cloves of Garlic
1/2 head f Cauliflower - Take apart in small pieces
2 large or 4 small-medium Potatoes - Cut into small cubes
1 cup Green Peas (Can use frozen)
I large Apple (I like Green or Gala)

2 tsp Yellow Curry Powder
1 tsp Turmeric
1 tsp Chili Paste (Optional)
1 tsp Coriander
1 tsp Cumin

1 cup Veggie Stock or just Water (You will need little salt if you use only water)
1/2 can Coconut Milk


Saute Onions and Garlic over 1 tbsp of Oil until soft.
Add all the spices and cook for about 2 minutes.
Add Potatoes and Cauliflower and coat with the spices very well.
Add water and cook until soft about 10 minutes.
Add Peas and Coconut Milk and cook shortly on low until the frozen peas are soft and warm. About 2 minutes.
Do not overcook the Coconut Milk. It'll cause it to loose the great flavor.

Serve over steamed rice.