Ingredients:

Add oil and onion to a 6-8 qt dutch oven over medium heat and sweat the onion Add garlic and ginger, and continue sweating Add garam masala and cayenne and allow spices to become fragrant Add half of the tomatoes and all of the juice from your 24 oz can of tomatoes Use an immersion blender (or remove everything to a normal blender) and get as fine a puree as you can Add the remaining tomatoes, and blend until chunky Add the whole sanaam chili peppers (or another spicy dried pepper of your choice) Add potatoes, cover, and cook for 15 minutes Add cauliflower, recover, cook 10 minutes Test potatoes for done-ness.
If they're getting close add the zuchinni, otherwise give it another 5-10 minutes Add zucchini with a few minutes to go on the potatoes.
Add the peas at the very end.
Remove the sanaam chili peppers and serve with white basmati rice.