Ingredients: |
Ingredients: 2 T Curry Powder
1 tsp. garam masala
1/2 cup vegetable oil
2 medium onions chopped fine (about 2 cups)
12 oz. red potatoes, scrubbed and cut into 1/2 inch pieces (about 2 cups)
3 garlic cloves, minced
1 T finely grated fresh ginger
1 serrano chile, seeded and minced (or 1/2 habenero pepper, much hotter, and use gloves to handle)
1 T tomato paste
1/2 medium head cauliflower, trimmed, cored and cut into 1-inch florets (about 4 cups)
1 1/4 cup water
1 15 oz. can chickpeas, drained and rinsed
Table salt to taste
8 oz. frozen peas
1/4 cut heavy cream or coconut milk
ON THE SIDE
Basmati rice
Mango chutney
Yogurt
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Directions: |
Directions:SPICES
Toast curry powder and garam masala in a small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside.
MAIN DISH
Heat 3 T oil in large Dutch oven over medium-high heat until shimmering.
Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes are golden brown on edges, about 10 minutes.
Reduce heat to medium. Clear center of pan and add remaining tablespoon oil, garlic, ginger, chile and tomato paste. Cook, stirring constantly, until fragrant, about 30 seconds.
Add toasted spices and cook, stirring constantly, about 1 minute.
Add cauliflower and cook, stirring constantly, until spices coat florets, about 2 minutes.
Add tomatoes, water, chickpeas and 1 teaspoon salt. Increase heat to medium-high and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits.
Cover and reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are tender, 10-15 minutes.
Stir in peas and cream or coconut milk. Continue to cook until heated through, about 2 minutes.
Serve with rice, yogurt and chutney. |
This recipe for Indian-style curry with potatoes, cauliflower, peas and chickpeas is from