Heat oil in a large saucepan. Add onions and shallots (if using).When onions start to soften add the garlic, ginger and spices. Cook for about 1 minute then add a ½ cup of water to the pan, stir and then add the cauliflower, carrots and red bell peppers. Cover with lid and cook for about five minutes, until just beginning to soften. Add the cans of tomato sauce and coconut milk. Let this simmer for about 10 minutes. When the veggies in the curry are cooked, add in the peas, cilantro, and salt. This dish should be served over rice.