Add the garlic, ginger and jalapeño pepper to a blender with a little water. Blend to make a fine paste. Remove and set aside. To the same blender, blend the tomatoes and tomato paste. Set aside.

To a large saucepan, braising pan or Dutch oven, add the oil over medium heat. When hot add the onion and bell pepper. Stir in the cumin, turmeric, coriander, ground ginger, Indian chili powder and salt, cook for 1 minute. Add the garlic/ginger paste, the blended tomatoes and maple syrup, mix well.

Add the broth, carrots and potatoes, stir to combine. Cover and simmer for 5 minutes. Remove the lid, add the cauliflower and peas. Simmer for 10 more minutes with the lid removed until the potatoes and carrots are tender.

In a small bowl mix the cornstarch and 1 teaspoon water. Stir into the curry and simmer until thickened. Remove from the heat, stir in the yogurt, a little at time until well combined. Whisking may help prevent any white flecks, which is just the yogurt reacting to the heat. It is perfectly fine to eat. You can separate the sauce from the vegetables and blend if the yogurt looks separated.

Taste for seasoning, add more salt if needed. Serve with white rice.