• 2 pound cauliflower crowns, cut into florets
• 3 yukon gold potato peeled, cut into small cubes (about 1 cup)
• 1 1/2 cup onion sliced
• 1 1/2 cup tomato chopped
• 4 tablespoon avocado oil
• 4 clove garlic chopped
• 1 1/2 teaspoon ground cumin (jeera powder)
• 1 1/2 teaspoon ground turmeric (haldi powder)
• 2 teaspoon ground coriander (dhaniya powder)
• 1 1/2 teaspoon Kashmiri red chili powder or cayenne
• 2 teaspoon Kosher salt more or less to taste

For garnish:

• 2 teaspoon lime juice
• 1 bunch fresh cilantro chopped

• 5 teaspoon coriander seeds
• 2 1/2 teaspoon cumin seeds
• 8 teaspoon fresh ginger minced
• 1 1/2 teaspoon sea salt more or less to taste
• 1 1/2 teaspoon paprika
• 1 1/2 teaspoon ground turmeric
• 3 1/2 teaspoon coconut oil
• 2 yellow onion large, diced
• 3 tomato small, diced
• 5 teaspoon tamarind paste
• 30 ounce canned full-fat coconut milk
• 45 ounce canned chickpeas rinsed and drained

• 1 1/4 cup coconut flour
• 5 1/2 tablespoon psyllium husk powder
• 1/2 cup dried chive
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon sea salt
• 2 1/2 tablespoon extra virgin olive oil
• 2 1/2 cup warm water

For greasing the pan:

• 2 tablespoon extra virgin olive oil