Currry with Roasted Cauliflower

I made this for dinner last night and loved it. I can't take credit for it - it was created by my friend Kate. It's a sweeter curry, which I like. The recipe makes a lot, so I cut it in half. I also forgot to add chopped cilantro.

Kate’s Inauthentic But Totally Delicious Curry

3 tbs. butter or vegetable oil

2 medium onions, diced

1 inch piece of ginger, peeled and minced

2 cloves of garlic, minced

4 Tbs. high quality curry powder

2 Tbs. garam masala (I didn't have this, so I added a little bit of nutmeg, coriander and cumin)

1/4 tsp red pepper flakes, or more to taste

1 can coconut milk

2 Tbs. tomato paste

1 cup vegetable broth

1/4 cup dark brown sugar

2 large yukon gold potatoes, peeled and cut into 1 inch pieces

1 can chickpeas, drained and rinsed

1 cup cashews

1/2 cup golden raisins

1 small head of cauliflower, cut into bite-sized florets (roasted)

Olive oil

Salt and pepper

cilantro, for garnish

Preheat oven to 425 degrees. Melt butter or oil in large skillet or stockpot over medium high heat. Saute onions until softened and barely golden. Add ginger and garlic and cook stirring constantly until fragrant, 30-60 seconds. Add spices and toast, stirring constantly until fragrant, 30-60 seconds. Add coconut milk, broth and tomato paste and stir to combine, making sure to get all the spices off the bottom of the pan. Stir in sugar. Add potatoes and chick peas and bring to a boil. Reduce heat and simmer, covered, until potatoes can be easily pierced with a knife. Meanwhile, place cauliflower on a foil-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in oven until florets begin to brown on the edges, 15-20 minutes. When potatoes are tender and cauliflower is roasted, stir in cashews, raisins and cauliflower. Continue to simmer for 10 minutes. Salt to taste. Serve garnished with cilantro with basmati rice.