Recipe

Indian-style Curry With Potatoes Cauliflower Peas And Chickpeas Recipe

Add Step-by-Step Photos	Adacowan / All my dishes 1 year, 10 months ago This is a delicious side dish with any meat or can easily be served with rice as a main course. I found this in a cooking magazine and I'm so glad to be able to share it for all of you to enjoy! Prep:30m Cook:40m Servings:8	Adacowan
	indian potatoes curry cauliflower steamy delicious sidedish with any meat

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Fans

anitagae

rosej

cherryflow

greekgirrr

stacip

Ingredients

2 tablespoons curry powder (sweet or mild)

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 cloves garlic , minced (about 1 Tbsp.)

1 tablespoon finely grated fresh ginger

1 - 1 1/2 serrano chiles , 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 can (14 1/2 ounces) diced tomatoes , pulsed in food processor until nearly smooth with 1/4-inch pieces visible

1 1/4 cups water

1 (15 ounce) can chickpeas , drained and rinsed

salt

8 ounces frozen peas (about 1 1/2 cups)

1/4 cup heavy cream or coconut milk

Directions

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.

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Comments

crystalwaters 1 year, 10 months ago said:
Simply lovely ... I normally "cheat" and use a jarred curry sauce when making Indian food, so really appreciate a nice authentic recipe!

doctor_subtilis 1 year, 10 months ago said:
I've been looking for a cool indian dish to try!

I'll try my best at this, i'm going to need to do some indian foods researching in the area :P

stacip 1 year, 10 months ago said:
I'm not a big fan of cauliflower but this actually makes me want to try it.

rosej 1 year, 9 months ago said:
I'm planning to have this with tikka masala this evening!! This sounds amazing!

rosej 1 year, 9 months ago said:
This is an amazing side dish and a great way to eat your veggies! It was a perfect side for tikka masala.

earthmama 1 year, 5 months ago said:
I'm making this tonight for my husband as a suprise- I hope It goes well! Thank you for the recipe!

earthmama 1 year, 5 months ago said:
This rocked! In my typical style, I got side-tracked, Missed/combined steps, and addded extras (brown sugar and salt) and it still turned out awesome! I served it with rice and Trader Joes naan. Thank you so much!

cherryflower70 1 year, 1 month ago said:
Thanks for this recipe.
cherry

krisalev 1 year, 1 month ago said:
This sounds wonderful - can't wait to try it!

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