Channa Cauliflower Potato Curry

1 large onion, sliced
3 closed garlic, minced
1/2-inch piece fresh ginger, minced
1/2 to 1 tsp red pepper flakes, to taste
1 cinnamon stick (or 1/2 tsp cinnamon powder)
1 tsp cumin seeds (or powder)
1 tsp turmeric
1 tsp fenugreek powder
1 can petit diced tomatoes, drained well
2 large Waxy potatoes, diced 1/2-inch (2 cups)
1 15-oz can chick beans (channa), drained
1 can coconut milk
1/2 cup water
1 tsp salt
4 cups cauliflower, coarsely chopped, about 1/2 head
8-10 curry leaves, or palmful of cilantro leaves, chopped

Heat about 2 tablespoons canola oil in a 2-quart stew pot.  Sauté the onions for about 10 minutes, stirring often.  Add the garlic and ginger and cook another 2-3 minutes.  Add the spices and the tomatoes and continue cooking another 5-10 minutes, to slightly caramelize the tomatoes.  Add the potatoes, chick peas, coconut milk, water and salt and bring to a boil.  Stir, reduce to a simmer, cover and cook for 10 minutes.  Add the cauliflower, and curry or cilantro leaves, stir well and cook another 10 minutes, covered. Serve over rice.