Restaurant-Style Vegetable Curry

I've been trying to create a restaurant-style curry dish for a little while now (something with a thick sauce), and after a lot of research, I think I've put together a decent vegan curry to fulfill my craving. But I'll let you be the judge. :)

Restaurant-Style Vegetable Curry
2 TBSP grape seed oil (or other oil)
2 medium onions
4 large cloves of garlic, peeled
2 inches ginger, peeled
4 roma tomatoes
2 stalks celery (optional)
4 potatoes, 1/2-inch chunks
1 cup cauliflower, 1-inch florets
1/4 tsp cinnamon
1 tsp fennel seeds
1/2 tsp ground turmeric
1 tsp ground cumin
2 tsp ground coriander
1 tsp chili powder
1 tsp curry powder (probably optional, since curry powder is usually just a combination of the spices above, but I found that it filled out the flavor)
1/2 tsp red pepper flakes (for a milder curry, reduce or leave out pepper flakes)
2 tsp salt
1 cup almond milk

Heat oil in a 3-inch-deep frying pan over medium heat. Chop onion, garlic, and ginger into chunks and puree in a food processor. Add puree into frying pan and cook for 5 minutes. Add all seasonings and cook an additional minute. Chop tomatoes and celery into chunks and puree in food processor. Add tomato puree to the frying pan and incorporate thoroughly. Let the sauce simmer, partially covered, for at least 30 minutes, stirring occasionally. (Just a note, you can let the sauce simmer for a long, long time., if you want. The longer, the better, because the flavors will blend better and the sauce will thicken more. If the tomato flavor is too strong, the sauce probably needs to cook more.)

Add potatoes, cauliflower, and almond milk. Mix thoroughly, making sure that the potatoes are covered by sauce so that they will cook. Simmer an additional 30 minutes, or until the potatoes are soft (it may take longer). Serve over rice or with naan bread (naan recipe here).

Happy cooking! If you are able to tune up the seasoning ratios for a better flavor, please leave a comment at let me know what you adjusted!