Vegetable Curry

By lorik

Ingredients

• 2 Tablespoons sweet or mild curry powder
• 1 1/2 Teaspoons garam masala *
• 1 (14.5-ounce) can diced tomatoes
• 1/4 Cup vegetable oil
• 2 onions
• 12 Ounces red potatoes
• 3 garlic cloves
• 1 Tablespoon grated fresh ginger
• 1 serrano chile * *
• 1/2 Head cauliflower (1 pound)
• 1 Tablespoon tomato paste
• 1 (15-ounce) can chickpeas
• 1 1/4 Cups water
• salt
• 1 1/2 Cups frozen peas
• 1/4 Cup heavy cream or coconut milk

Details

Servings 4
Cooking time 60mins
Adapted from americastestkitchen.com

Preparation

Step 1

. Chop 2 medium onions. Set aside.
2. Cut 12 ounces red potatoes into ½-inch pieces. Set aside.
3. Mince 3 garlic cloves. Set aside.
4. Grate 1 tablespoon ginger. Set aside.
5. Mince 1 serrano chile. Set aside.
6. Cut one pound of cauliflower into 1-inch florets. Set aside.
7. Toast 2 tablespoons curry powder and 1½ teaspoons garam masala in small skillet over medium-high heat until fragrant, about 1 minute. Set aside.
8. Pulse 1 (14.5‑ounce) can diced tomatoes in food processor until coarsely chopped, 3 to 4 pulses.
9. Heat 3 tablespoons vegetable oil in Dutch oven over medium-high heat until shimmering.
10. Add reserved onions and red potatoes. Cook until onions and potatoes are golden brown, about 10 minutes.
11. Reduce heat to medium. Clear center of pot and add 1 tablespoon vegetable oil.
12. Add reserved minced garlic cloves, grated ginger, minced serrano chiles, and 1 tablespoon tomato paste and cook until fragrant, about 30 seconds.
13. Add reserved toasted spices and cook, stirring constantly, for 1 minute.
14. Add reserved 1-inch cauliflower florets, and cook, stirring constantly, until spices coat florets, about 2 minutes.
15. Add tomatoes, 1 (15‑ounce) can drained and rinsed chickpeas, 1¼ cups water, and 1 teaspoon salt.
16. Increase heat to medium-high and bring mixture to boil, scraping pan bottom to loosen browned bits.
17. Cover, reduce heat to medium, and simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes.
18. Stir in 1½ cups frozen peas and ¼ cup heavy cream and cook until heated through, about 2 minutes. Adjust seasonings and serve