vegetable curry

i'm trying to embrace this whole english thing. while the brits aren't known for their food (which i'm learning is truly an unfair stereotype), they are known for their indian food. one of my favorite restaurants here serves indian food and i'm doing my best to learn how to make it at home.

i did a vegetable curry last night that was pretty good. i won't call it stellar (because it wasn't), but with the addition of extra spices, this could be a pretty solid meal.

the recipe came from waitrose magaine, which generally has some pretty good stuff:

2 1/2 tbsp sunflower oil
2 onions, sliced
1 tbsp curry powder
2 green chillies, halves, deseeded, chopped
3 tbsp ground almonds
6 potatoes, peeled, cut into small cubes
6 carrots, peeled, cut into 2cm rounds
2 cans chopped tomatoes
1 tsp garam masala
1 cauliflower, cut into small florets
2 handfuls of toasted cashews
2 tbsp coriander, chopped

directions: heat 1 tbsp oil in a large pot and soften the onions for about 5 minutes. add the curry powder, chillies, and almonds and cook for 2 minutes. add 1/2 tbsp oil, the potatoes, and carrots; stir to coat in the spices. add the tomatoes and enough water to cover the vegetables. bring to a boil, then turn down heat and simmer for 30 minutes. about 5 minutes before the curry is ready, heat the remaining 1 tbsp oil in another pan. add the garam masala, cauliflower and nuts; cook on a high heat for 5 minutes. stir into the curry with the coriander. serve with rice or naan and plain yogurt.

**i really think you could just about DOUBLE all the spices on this recipe...but that's up to you.