In a sauté pan or skillet over medium-high heat, combine the potatoes, carrots, and ¼ cup of
water. Cover the pan and simmer for about 10 minutes, or until the potatoes begin to soften. Top
with the sweet peas. Remove from the heat and keep covered.
In a high-speed blender, combine the tomatoes with their juices, green chiles, ginger,
and garlic. Puree into a thick sauce. Set aside
In a small bowl, whisk together the coriander, cumin, turmeric, onion powder, cayenne pepper, salt and 2 tablespoons of water to combine.
In an 8-quart pot over medium heat, pour in the spice mixture and cook for 1 minute, stir-
ring. Add more water, 2 tablespoons at a time, if the mixture looks dry. Tempering the spices
by heating brings out a different flavor and is common in Indian recipes.
Stir the tomato paste into the tempered spices to combine. Cook for 2 minutes, adding more water as needed.
Pour in the pureed tomato sauce, stir well, and bring to a simmer. Reduce the heat and cook, partially covered for 10 minutes.
Add the coconut cream, the remaining 1/2 cup of water, the garam masala and cilantro. Mix to incorporate the coconut cream. Stir in the cooked potatoes, carrots and peas. Add chickpeas and tofu if using. Bring to a simmer and serve warm as a rich stew or paired with rice.
