Indian Curry Tilapia

2 T butter
1/2 onion, finely chopped
1 inch piece of ginger, finely chopped
4 cloves of garlic, finely chopped
3 T tomato paste
4 T sweet curry powder
1/4 tsp cinnamon
1/4 tsp red chili flakes
Kosher salt and fresh ground pepper
1 head cauliflower, chopped (fresh or frozen)
2 medium potatoes, chopped into 1" cubes
1 can (15 oz) unsweetened coconut milk
2 C chicken stalk
5 Tilapia filets (fresh or frozen)
1 lemon, juiced
Cilantro & Mint chopped leaves, for garnish

Melt butter over medium/low heat. Add onions, ginger, garlic, and potatoes. Cook slowly until onions are soft , about 15 minutes. Add tomato paste, curry powder, cinnamon, chili flakes, and season with salt and pepper. Add cauliflower and give a good stir. Pour in coconut milk and chicken broth, lemon juice, and tilapia filets, and bring to a simmer. Cook until the sauce has thickened, about 20 minutes. Taste and adjust seasoning with lemon juice, salt, and pepper. Garnish with cilantro and mint.