Peanut Butter Curry

Sauté onion in a generous amount of olive oil and red curry paste until browned and fragrant. Add all the spices and mix well. Add cauliflower and peppers and give it a good mix, cook for 2 minutes before adding tomatoes, vegetable stock, and coconut milk. Bring to a boil with frequent stirring, then reduce to low heat and cook partially covered for about 40 minutes, or until all well combined. After about 30 minutes, add the peanut butter. At the end, stir in maple syrup and add spices as you see fit!