Vegetable Curry

By TeeSquared

This vegetarian Vegetable Curry recipe can be made vegan by using coconut milk instead of heavy cream. Slightly spicy and very fragrant, this curry recipe is sure to wake your tastebuds up and bring some excitement to your typical dinner rotation. Filled with the fragrant spices of garam masala and mild or sweet curry powder that are then toasted to release their flavors, this curry will make your tastebuds dance with excitement.

Ingredients

• 2 tablespoons sweet or mild curry powder
• 1 1/2 tablespoons garam masala
• 1/4 cup vegetable oil, divided
• 2 onions, minced
• 2 to 3 red, white, or yellow potatoes, unpeeled, cut into 1/2-inch pieces
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 serrano chili, seeded, stemmed & minced
• 1 tablespoon tomato paste
• 1/2 medium cauliflower, trimmed and cut into 1-inch florets
• 1 (14.5-ounce) can diced tomatoes, pulsed in food processor until barely chunky
• 1 1/4 cup water
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 1/2 cups frozen peas
• 1/4 cup heavy cream or coconut milk
• 1 teaspoon salt
• basmati rice, cooked, to serve
• plain whole milk yogurt, to garnish
• mint or mango chutney, to garnish

Details

Servings 4
Preparation time 30mins
Cooking time 65mins

Preparation

Step 1

Toast the curry powder and garam masala together in a small skillet over medium high heat, stirring constantly, until the spices darken slightly and become aromatic, about 1 minute. Remove from the heat and set aside.

Heat 3 tablespoons of the oil in a dutch oven over medium high heat, until shimmering. Add the onions and potatoes and cook, stirring occasionally, until the onions are caramelized and the potatoes are brown around the edges, about 10 min.

Reduce the heat to medium.

Clear the center of the pan and add remaining tablespoon of oil along with the garlic, ginger, chili, and tomato paste. Cook, stirring constantly until fragrant, about 30 seconds. Add the toasted spices and cook, stirring constantly, about 1 minute longer. Add the cauliflower and cook, stirring constantly until the spices coat the florets, about 2 minutes longer.

Add the tomatoes, water, chickpeas, and 1 teaspoon salt. Increase the heat and bring the mixture to a boil, scraping up the fond with a wooden spoon or spatula. Cover and reduce the heat to create a brisk simmer. Simmer for an additional 10 to 15 minutes, stirring occasionally, until the vegetables are tender. Stir in the frozen peas and cream or coconut milk and continue to cook until heated through, about 3 to 5 minutes.

Serve immediately over basmati rice with freshly chopped mint, mango chutney, and yogurt on the side to garnish.