Indin-Style Curry With Potatoes, Cauliflower, Peas, and Chickpeas

By amaliana

This curry is moderately spicy when made with one chile. For more heat, use an additional half chile. For a mild curry, remove the chile's ribs and seeds before mincing. Onions can be pulsed in a food processor. You can substitute 2 teaspoons ground coriander, 1/2 teaspoon ground black pepper, 1/4 teaspoon ground cardamon, and 1/4 teaspoon ground cinnamon for the garam masala. Serve with Basmati Rice Pilaf(recipe available free at wwwcooksillustrated.com/june), passing yogurt and at least one type of chutney or relish at the table. For our Cilantro-Mint Chutney recipe and mango chutney taste test results, go to www.cooksillustrated.com/june.

Ingredients

• 2 tablespoons sweet or mild curry powder
• 1 1/2 teaspoons garam masala
• 1/4 cup vegetable oil
• 2 medium onions, chopped fine(about 2 cups)
• 12 ounces Red Bliss Potatoes, scrubbed and cut into 1/2-inch pieces (about 2 cups)
• 3 medium garlic cloves, minced or pressed through garlic press(about 1 tablespoon)
• 1 tablespoon finely grated fresh ginger
• 1-1 1/2 serrano chilis, ribs, seeds, and flesh minced
• 1 tablespoon tomato paste
• 1/2 medium head cauliflower, trimmed, cored and cut into 1-inch florets( about 4 cups)
• 1 (14.5-ounce) can diced tomatoes, pulsed in food processor until nearly smooth with 1/4-inch pieces visible 1/4 cups water
• 1 (15-ounce) can chickpeas, drained and rinsed
• Table salt
• 8 ounces frozen peas(about 1 1/2 cups)
• 1/4 cup heavy cream or coconut milk
• Condiments
• Plain whole-milk yogurt
• Onion Relish(recipe follows)
• Cilantro-Mint Chutney
• Mango Chutney

Details

Servings 4

Preparation

Step 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. 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 carmelized and potatoes are golden brown on edges, about 10 minutes. (Reduce heat to medium if onions darken too quickly.)

3. 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 tosted spices and cook, stirring constantly, about 1 minute longer. Add cauliflower and cook, stirring constantly, until spices coat florets, about 2 minutes longer.

4. 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.

Indian-Style Curry with Sweet Potatoes, Eggplant, Green Beans, and Chickpeas

Follow recipe for Indian-Style Curry with Potatoes, Cauliflower, Peas and Chickpeas, substituting peeled sweet potatoes, cut into 1/2-inch dice, for Red Bliss Potatoes. Substitute 1 1/2 cups green beans, trimmed and cut into 1-inch pieces, and 1 medium eggplant, cut into 1/2-inch pieces(about 3 cups), for cauliflower. Omit peas.


Onion Relish
If using a regular yellow onion, increase the sugar to 1 teaspoon. The relish can be refrigerted in an airtight container for 1 day.

1 medium Vidalia onion, finely diced(about 1 cup)
1/2 teaspoon sweet paprika
1 tablespoon juice from 1 lime
1/2 teaspoon sugar
Pinch cayenne
1/4 teaspoon table salt

Mix all ingredients in medium bowl.