In a large saucepan cook onion in hot oil over medium heat about 5 minutes or until tender. Add curry powder, cumin, garam masala, and red pepper. Cook and stir for 1 minute.
Stir in cauliflower, undrained tomatoes, potatoes, sweet potatoes, broth, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until potatoes are tender. Stir in peas; heat through. Serve the stew over brown rice. Makes 6 servings.