1/4 cup mild-flavored olive oil
1 enormous yellow onion, chopped
1 heaping teaspoon cumin seeds, toasted
large bunch of cilantro, stalks and leaves roughly separated
3 jalapeno chili peppers, two of the three seeded, chopped into small pieces
4 cloves garlic, minced
a 1 1/2 inch chunk of ginger, grated
2 teaspoons turmeric
1 teaspoon fine-grain sea salt
28 oz can diced tomatoes
1 large cauliflower, cut into florets
1 sweet potato, peeled & cubed
2 potatoes, peeled & cubed
2 teaspoons garam masala
1.) Grab your biggest Dutch Oven or heavy-bottomed pot and heat the oil over medium heat. Add the onion and cumin seeds and saute for 10 minutes or so; until beginning to turn golden.
2.) Add the cilantro stalks, chilies, garlic, ginger, turmeric, and salt and stir to distribute evenly. Cook for 2 minutes.
3.) Add tomatoes, cauliflower, and potatoes. Stir to coat. Bring to a boil and then reduce heat and simmer until vegetables are fork-tender; 20 minutes or so.
4.) Stir in garam masala. Sprinkle the curry with the cilantro leaves, reserving some as serving garnishes. Turn off heat, cover, and let sit for as long as possible before serving to allow the flavors to settle and develop. Serve garnished with reserved cilantro leaves.