Cauliflower and Carrot Curry

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1 T olive or grapeseed oil

1 medium yellow onion, chopped

1 medium size cauliflower, cut in to florets
3 carrots, cut in 1 inch cubes
water
1-2 tomatoes, diced
1 T jalapeno pepper, seeded and minced
1 T garlic, minced
1 T ginger, peeled and minced
1 1/2 tsp ground cumin
1 tsp tumeric
1 tsp garam masala
2 T fresh cilantro or flat leaf parsley
salt and pepper

Heat the oil over medium high heat and saute the onion till translucent. Add the jalapeno, garlic, ginger, cumin, garam masala and turmeric and a pinch of sea salt. Saute for another couple of minutes and add the carrots, tomatoes and enough water to simmer a bit, about 7 minutes with the lid on. Start with 1/2 c water and if it gets too dry add more, 1/4 c of water at a time. The idea is to keep the dish moist but not turn it into a stew. Add the cauliflower, a bit more water if needed, cover again and simmer 20 more minutes until all the vegetables are tender. Season with salt and a few cracks of fresh pepper.