Into a blender, add in the tomatoes, onion, peeled garlic cloves, water and spice mix. Blend into paste consistency.
Heat up the oil in a medium pot on medium-high heat. Pour the curry paste into the pot and cook for 6-8 minutes until no raw onion smell remains. In the meantime, chop up the vegetables.
Add the potatoes and coconut milk to the pot. Reduce the heat to medium & simmer for 10 minutes, stirring occasionally.
Add in the cauliflower, capsicum & chickpeas. Simmer for another 10 minutes until the potatoes are tender.
Serve with rice and coriander (optional).
By Michelle Chen | https://run2food.com/
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