Tikka Masala Potato & Peas

1 onion, diced
2 c green cabbage, cut into thin strips
3-4 medium potatoes, cut into small cubes
1-2 tomatoes, diced
1/2 c veggie stock or soy milk
1 can coconut milk
1 can peas or chickpeas, drained and rinsed
Optional: 1 block tofu, cut into small cubes

Masala Mix:
1 T paprika
2 tsp garlic powder
1 tsp cumin
1 tsp coriander
1 tsp garam masala
1/2-1 tsp cayenne 
1/2 tsp turmeric

Mix the ingredients for the Masala Mix together. If adding tofu, double the Masala Mix and the amount of veggie stock.

Heat oil over medium-high, add potatoes and a dash of cinnamon. Fry about 15 minutes, stirring, until potatoes are browned. If using tofu, do the same in a separate pan (minus cinnamon). Set aside.

Reheat oil, add onions and cabbage and fry 10-15 minutes, stirring, until softened. Add Masala Mix, tomato, water and coconut milk, bring to a simmer. Add potatoes/tofu and cook several more minutes until heated through.

Serve on rice or quinoa. Nice with avocado.