INDIAN-STYLE CURRY W/ POTATOES, CAULIFLOWER, PEAS, & CHICKPEAS

Serves 4 to 6

Gina

Serve with Basmati Rice Pilaf passing yogurt and chutney / relish at the table.

ingredients

2 TBL curry powder (sweet or mild)
1 1/2 TSP garam masala
1/4 cup vegetable oil
2 medium onions, chopped fine (about 2 cups)
12 oz. red potatoes, scrubbed and cut into 1/2" pieces (about 2 cups)
3 medium cloves garlic, minced or pressed through a garlic press (about 1 TBL)
1 TBL finely grated fresh ginger
1 - 1 1/2 serrano chiles, ribs, seeds, and flesh minced
1 TBL tomato paste
1/2 medium head cauliflower, trimmed, cored, and cut into 1" florets (about 4 cups)
1 can (14 1/2 oz.) diced tomatoes, pulsed in food processor until nearly smooth with 1/4" pieces visible
1 1/4 cups water
1 (15 oz.) can chickpeas, drained and rinsed
Salt
8 oz. frozen peas (about 1 1/2 cups)
1/4 cup heavy cream or coconut milk

directions

1
1. Toast curry powder and garam masala in 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.
2
2. Heat 3 TBL 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 if onions darken too quickly.)
3
3. Reduce heat to medium. Clear center of pan and add remaining TBL 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 longer. Add cauliflower and cook, stirring constantly, until spices coat florets, about 2 minutes longer.
4
4. Add tomatoes, water, chickpeas, and 1 TSP 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 to 15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve immediately, passing condiments separately.

notes

For a mild curry, remove the chile's ribs and seeds before mincing. You can substitute 2 TSP ground coriander, 1/2 TSP ground black pepper, 1/4 TSP ground cardamom and 1/4 TSP ground cinnamon for the garam masala.

Source: Gina