Vegatable Curry-1 Cup servings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
2 Tablespoons curry powder1 1/2 teaspoons Garam Masala*2 Medium onions-chopped fine2 Cups potatoes-cut in 1/2 inch pieces3 Cloves garlic-minced1 Tablespoon ginger-grated1 Anaheim Chile1 Tablespoon tomato paste (or 2 Tbl. ketchup)1/2 Medium head cauliflower-1 inch florets2 28oz cans whole or diced tomatoes & juice1 Cup cooking water from chickpeas (or not)2 Cups chickpeas (cooked)1 teaspoon salt (I don't add this-optional)1/4 Cup heavy cream or coconut milk2 Cups frozen peas (do not add when freezing or reheating, add just before serving to preserve the flavor)***1 Cup basmati rice2 Cups water*Garam Masala: 2t cardamom, 5t coriander, 4t cumin, 1t cloves, 1t cinnamon, 1t nutmeg (also calls for 2t black pepper, but I leave it out)
1. Toast curry powder & Garam Masala in dry skillet over medium-high heat, stirring constantly, until spices darken slightly or smoke, & become fragrant, about 1 minute. Remove spices & set aside.
2. Heat 3 tablespoons oil in large Dutch oven over medium-high heat until shimmering. Add onions & potatoes & cook, stirring occasionally, until onions are caramelized & 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 & add 1 tablespoon oil, garlic, ginger, chili, & ketchup. Cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices & cook, stirring constantly, about 1 minute longer. Add cauliflower & cook, stirring constantly, until spices coat florets, about 2 minutes longer.
4. Add tomatoes, tomato/chickpea water, chickpeas, & 1 teaspoon salt; increase heat to medium-high & bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Cover & reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes.
5. Stir in cream or coconut milk; continue to cook until heated through, about 2 minutes longer.
6. Add cooked rice. Only add peas right before serving because they taste better fresh.
Number of Servings: 12
Recipe submitted by SparkPeople user INUNISON.
2. Heat 3 tablespoons oil in large Dutch oven over medium-high heat until shimmering. Add onions & potatoes & cook, stirring occasionally, until onions are caramelized & 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 & add 1 tablespoon oil, garlic, ginger, chili, & ketchup. Cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices & cook, stirring constantly, about 1 minute longer. Add cauliflower & cook, stirring constantly, until spices coat florets, about 2 minutes longer.
4. Add tomatoes, tomato/chickpea water, chickpeas, & 1 teaspoon salt; increase heat to medium-high & bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Cover & reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes.
5. Stir in cream or coconut milk; continue to cook until heated through, about 2 minutes longer.
6. Add cooked rice. Only add peas right before serving because they taste better fresh.
Number of Servings: 12
Recipe submitted by SparkPeople user INUNISON.
Nutritional Info Amount Per Serving
- Calories: 186.1
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 229.6 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 5.3 g
- Protein: 6.0 g
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