INDIAN-STYLE CURRY WITH POTATOES, CAULIFLOWER, PEAS, AND CHICKPEAS
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
INGREDIENTS2 tablespoons curry powder (sweet or mild)1 1/2 teaspoons garam masala (see note above)1/4 cup vegetable oil2 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 ginger1 - 1 1/2 serrano chiles , ribs, seeds, and flesh minced (see note above)1 tablespoon tomato paste1/2 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 visible1 1/4 cups water1 (15 ounce) can chickpeas , drained and rinsedTable salt8 ounces frozen peas (about 1 1/2 cups)1/4 cup coconut milkFor Condiments: Plain whole-milk yogurt or see related recipes
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.
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.
Nutritional Info 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
Member Reviews
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CARDAMOMMA
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