SparkPeople Advertisers Keep the Site Free

4.7 of 5 (9)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 225.4
  • Total Fat: 9.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 325.1 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 6.7 g
  • Protein: 6.8 g

View full nutritional breakdown of INDIAN-STYLE CURRY WITH POTATOES, CAULIFLOWER, PEAS, AND CHICKPEAS calories by ingredient
Report Inappropriate Recipe

INDIAN-STYLE CURRY WITH POTATOES, CAULIFLOWER, PEAS, AND CHICKPEAS

Submitted by: LITTLEMEDEE
INDIAN-STYLE CURRY WITH POTATOES, CAULIFLOWER, PEAS, AND CHICKPEAS

Introduction

Cook's Illustrated Serve with Basmati Rice Pilaf (see related recipe), passing yogurt and at least one type of chutney or relish at the table, (see related recipes and tastings). Cook's Illustrated Serve with Basmati Rice Pilaf (see related recipe), passing yogurt and at least one type of chutney or relish at the table, (see related recipes and tastings).
Number of Servings: 8

Ingredients

    INGREDIENTS
    2 tablespoons curry powder (sweet or mild)
    1 1/2 teaspoons garam masala (see note above)
    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 or pressed through a garlic press (about 1 tablespoon)
    1 tablespoon finely grated fresh ginger
    1 - 1 1/2 serrano chiles , ribs, seeds, and flesh minced (see note above)
    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
    Table salt
    8 ounces frozen peas (about 1 1/2 cups)
    1/4 cup coconut milk
    For Condiments: Plain whole-milk yogurt or see related recipes

Directions

INSTRUCTIONS
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 caramelized 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 toasted 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.

Number of Servings: 8

Recipe submitted by SparkPeople user LITTLEMEDEE.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • I need to try it - 9/27/13

    Was this review helpful?   yes  No
  • We have loved this recipe for years, but please note that the sodium is actually WAY higher than accounted for here. The tally doesn't include the tsp. of salt added in step 4, or any added at the end for adjustment. It is closer to 800mg per serving. Nonetheless, delicious. - 2/26/13

    Was this review helpful?   yes  No
  • Wow! This is absolutey delicious, a very rich and authentically-flavored dish. I didn't have coconut milk, so I used coconut oil in place of the vegetable oil. Everyone in my family loved it. Thanks for a great recipe!
    Edit: I also tried it with sweet potatoes. Not as good! Use regular potatoes. - 5/9/12

    Was this review helpful?   yes  No
  • Very good and easy to prepare. The peas add a lovely color and I love how they pop in your mouth. - 5/9/11

    Was this review helpful?   yes  No
  • Absolutely gorgeous, had this with a little mango chutney and some fat free natural yogurt. - 3/1/11

    Was this review helpful?   yes  No
  • Love this recipe and all things america's test kitchen! - 1/10/11

    Was this review helpful?   yes  No
  • this is something we cook alot at my house, this is a low cal food but packed with mouthwatering spices and veggies. If you like spicy or hot you can add extra peppers or cayenne pepper to taste. - 9/2/10

    Was this review helpful?   yes  No