Tibetan Cauliflower Curry

2 Tbsp canola oil
2 lg onions, chopped
2 garlic cloves, minced

1 lg. head cauliflower, chopped
1 lg. carrots, cubed
3 potatoes, cubed
1 stalk celery, chopped
1 chili peppers, chopped
2 tomatoes, chopped
2 cups, peas

1 Tbsp curry powder
1 tsp coriander
1 tsp cumin
1 Tbsp cilantro, chopped
1 Tbsp honey

1 cup coconut milk

Saute onions with garlic in oil until transparent. Add spices and cook
gently for a few minutes. Add celery, carrots, tomatoes, and chilis, then
cook for a couple minutes stirring often. Add 1 ½ cups of water and
continue to cook until vegetables begin to get tender. Add potatoes and
enough water to cover the vegetables. Bring to a boil. Maintain a low boil
until potatoes are tender, but not overcooked. Add peas. When thoroughly
heated, add coconut milk, honey, and chopped cilantro. Add salt to taste.

Serves 10. BEWARE