Indian-Style Curry with Potatoes Cauliflower Peas and ChickpeasFrom adacowan 7 years ago
- 2 tablespoons curry powder (sweet or mild) shopping list
- 1 1/2 teaspoons garam masala shopping list
- 1/4 cup vegetable oil shopping list
- 2 medium onions , chopped fine (about 2 cups) shopping list
- 12 ounces Red Bliss potatoes , scrubbed and cut into 1/2-inch pieces (about 2 cups) shopping list
- 3 medium cloves garlic , minced (about 1 Tbsp.) shopping list
- 1 tablespoon finely grated fresh ginger shopping list
- 1 - 1 1/2 serrano chiles , ribs, seeds, and flesh minced () shopping list
- 1 tablespoon tomato paste shopping list
- 1/2 medium head cauliflower , trimmed, cored, and cut into 1-inch florets (about 4 cups) shopping list
- 1 can (14 1/2 ounces) diced tomatoes , pulsed in food processor until nearly smooth with 1/4-inch pieces visible shopping list
- 1 1/4 cups water shopping list
- 1 (15 ounce) can chickpeas , drained and rinsed shopping list
- salt shopping list
- 8 ounces frozen peas (about 1 1/2 cups) shopping list
- 1/4 cup heavy cream or coconut milk shopping list
How to make it
- 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, , paand 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.
The Cookadacowan CA
The Rating5 people
I'm not a big fan of cauliflower but this actually makes me want to try it.stacip in Stockton loved it
I'm planning to have this with tikka masala this evening!! This sounds amazing!rosej in Dolores loved it
This is an amazing side dish and a great way to eat your veggies! It was a perfect side for tikka masala.rosej in Dolores loved it
- Not added to any groups yet!