Indian style curry - potato, chick pea, zucchini, cauliflower and peas

Ingredients

• 2 tablespoons curry powder
• 1 1/2 teaspoon garam masala
• 1/4 cup canola oil, divided
• 1 large onion, fine dice
• 12 oz, about 6 small, red bliss potatoes, cut into large dice
• 4 cloves garlic minced
• 1 tablespoons fresh grated ginger root
• 1 jalapeno pepper, seeded if desired, fine dice
• 1 tablespoons tomato paste
• 1/2 medium head cauliflower, cut into small florets
• 1 medium size zucchini, diced
• 1 (14.5 ounces ) can diced tomatoes, pulsed in a food processor or blender
• 1 1/2 cup water
• 1 can chick peas, drained & rinsed
• kosher salt to taste (veggies need lots of salt, season generously, 1 to 1.5 teaspoon kosher salt)
• 2 handfuls frozen peas
• 1/4 cup heavy cream or coconut milk