Pulse the diced tomatoes and their juice in a food processor until nearly smooth but still slightly textured with small visible pieces, about 3 pulses.

Heat the oil in a Dutch oven over medium-high heat until it shimmers. Stir in the curry powder and garam masala and cook until fragrant. Add the onions, potatoes, and salt, and cook while stirring occasionally until the onions have browned and the potatoes are golden at the edges, about 10 minutes.

Reduce the heat to medium. Stir in the garlic, chile, ginger, and tomato paste and cook until fragrant. Add the cauliflower florets and cook, stirring constantly, until they are well-coated with the spices, about 2 minutes.

Gradually pour in the water, scraping up any browned bits from the bottom of the pot. Stir in the chickpeas and processed tomatoes and bring the mixture to a simmer. Cover the pot, reduce the heat to a gentle simmer, and cook for 20 to 25 minutes until the vegetables are completely tender.

Uncover the pot and stir in the peas and coconut milk. Continue to cook for 1 to 2 minutes until the peas are heated through. Remove from the heat, stir in the cilantro, and season with salt and pepper to taste. Serve hot with rice or naan.