12 ounces Red Bliss potatoes , scrubbed and cut into 1/2-inch pieces (about 2 cups)
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1 tablespoon finely grated fresh ginger
1 tablespoon tomato paste
1/2 medium head cauliflower , trimmed, cored, and cut into 1-inch florets (about 4 cups)
1 can (14 1/2 ounces) crushed tomato
1 1/4 cups water
1 (15 ounce) can chickpeas , drained and rinsed
8 ounces frozen peas (about 1 1/2 cups)
1/4 cup heavy cream or coconut milk
1 - 1 1/2 serrano (hot) or jalapeno (mild) chiles , ribs, seeds, and flesh minced (see note above)
Instructions
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.
Heat 3 tablespoons 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.)
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 longer. Add
cauliflower and cook, stirring constantly, until spices coat
florets, about 2 minutes longer
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 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.
Originally Submitted
12/3/2008
0 Out of 5 from
0 reviews
You can add this Veggie Curry recipe to your own private DesktopCookbook.
