Heat the olive oil in a Dutch oven or medium saucepan over medium heat. Add the onion and cook until very soft and just starting to brown, about 12 to 15 minutes. Add the garlic and cook for about a minute before adding the curry and bay leaf. Cook for another 30 seconds. Then add the cauliflower, potatoes, crushed tomatoes, chickpeas and vegetable stock.
Bring to a simmer, lower the heat and continue to simmer gently for about 20 minutes or until the potatoes are just tender.
Add the peas and coconut milk, if you’re using it, and cook just another minute. Remove the bay leaf and add salt and pepper to taste.
From Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017.
Splurge: Add 1 (14-oz [396-g]) can of culinary (full-fat!) coconut milk before serving.
Nutrition information does not include the optional coconut milk.Note from Amy: The leftovers are fabulous the next day! You can store them in the refrigerator for up to 3 days. If freezing the curry, leave out the coconut milk.