Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas

Name: Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas
Total time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp Curry Powder (2 tablespoons curry powder (sweet or mild)); 1 ½ tsp Garam Masala (1 1/2 teaspoons garam masala (see note above)); ¼ cup Vegetable Oil (1/4 cup vegetable oil); 2 pieces Yellow Onion (2 medium onions, chopped fine (about 2 cups)); 12 oz Red Potato (12 ounces Red Bliss potatoes, scrubbed and cut into 1/2-inch pieces (about 2 cups)); 3 cloves Garlic (3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)); 1 tbsp Ginger (1 tablespoon finely grated fresh ginger); 1 piece Serrano Pepper (1 - 1 1/2 serrano chiles, ribs, seeds, and flesh minced (see note above) — up to 1.5); 1 tbsp Tomato Paste (1 tablespoon tomato paste); ½ piece Cauliflower (1/2 medium head cauliflower, trimmed, cored, and cut into 1-inch florets (about 4 cups)); 1 can Tomato (1 (14.5-ounce) can diced tomatoes, pulsed in food processor until nearly smooth with 1/4-inch pieces visible); 1 ¼ cup Water (1 1/4 cups water); 1 can Chickpeas (1 (15 ounce) can chickpeas, drained and rinsed); 0 pieces Table Salt (Table salt); 8 oz Green Peas (8 ounces frozen peas (about 1 1/2 cups)); ¼ cup Heavy Cream (1/4 cup heavy cream or coconut milk)

An Indian-style curry with potatoes, cauliflower, peas, and chickpeas, built on a base of toasted spices, aromatics, and canned tomatoes.

60 minIndian

Servings4

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Vegetarian
Pescatarian
Halal

Ingredients

For 4 servings

Curry Powder2 tbsp · 2 tablespoons curry powder (sweet or mild)
Garam Masala1 ½ tsp · 1 1/2 teaspoons garam masala (see note above)
Vegetable Oil¼ cup · 1/4 cup vegetable oil
Yellow Onion2 pieces · 2 medium onions, chopped fine (about 2 cups)
Red Potato12 oz · 12 ounces Red Bliss potatoes, scrubbed and cut into 1/2-inch pieces (about 2 cups)
Garlic3 cloves · 3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
Ginger1 tbsp · 1 tablespoon finely grated fresh ginger
Serrano Pepper1 piece · 1 - 1 1/2 serrano chiles, ribs, seeds, and flesh minced (see note above) — up to 1.5
Tomato Paste1 tbsp · 1 tablespoon tomato paste
Cauliflower½ piece · 1/2 medium head cauliflower, trimmed, cored, and cut into 1-inch florets (about 4 cups)
Tomato1 can · 1 (14.5-ounce) can diced tomatoes, pulsed in food processor until nearly smooth with 1/4-inch pieces visible
Water1 ¼ cup · 1 1/4 cups water
Chickpeas1 can · 1 (15 ounce) can chickpeas, drained and rinsed
Table Salt0 pieces · Table salt
Green Peas8 oz · 8 ounces frozen peas (about 1 1/2 cups)
Heavy Cream¼ cup · 1/4 cup heavy cream or coconut milk

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Steps

1Toast 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.
2Heat 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.)
3Reduce 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.
4Add 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.