Alicia's version of Aloo Gobi offers a delightful variation of this traditional Indian dish, featuring potatoes and cauliflower in a savory coconut milk sauce, enhanced with aromatic spices and hearty chickpeas.

In a large pot, heat oil over medium-high heat and sauté the onion until softened, about 4 minutes. Add garlic and cumin and cook until the onion starts to brown.

Stir in the tomatoes, coconut milk, and the spices: coriander, salt, turmeric, cayenne, cinnamon, ginger, and cardamom. Once the mixture starts to bubble, add the potatoes, cauliflower, and chickpeas. Stir to combine, then reduce heat to low and cover the pot.

Let the dish simmer until the potatoes are tender, about 45 minutes to 1 hour (depending on the size of your potato pieces). Stir in the garam masala and cook for an additional 5 minutes.