Satyamma' Famous Cauliflower Curry

Cauliflower Curry From Moosewood

2 Med. Potatoes
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1/2 cup Shredded Unsweetened coconut
1 Tbs. Mustard Seeds
3 Med. cloves garlic, peeled
1 1/2 Tbs. Minced Ginger
1/2 cup lightly toasted peanuts
1 tsp. Tumeric
1/2 tsp. ground cloves or allspice
2 Tbs. Toasted Cumin Seeds
1 to 2 Tbs. toasted sesame seeds
1/4 tsp. cayenne
1/2 cup water (more as needed)
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1 to 2 Tbs. peanut oil
1 1/2 cups chopped onion
1 tsp. salt
1 lg. cauliflower, cut into 1 in. pieces
1 med. carrot, thinly sliced
Optional:
1 cup cooked chick peas
3 to 4 Tbs. Lemon juice

Cook potatoes until tender, drain.
Place next 11 ingredients in a blender and puree together, add water as needed.
Heat oil in lrg. deep skillet, add onion and salt, saute 5 min. over med. heat. then add cauliflower and carrot and mix well. Cover and cook 10 min., then add the spice paste. mix well, cook covered over low heat until cauliflower is tender. Add water to prevent sticking if necessary.
Add the cooked potatoes and chickpeas, and lemon juice, cook a few minutes. Serve hot over rice.