INDIAN-STYLE CURRY WITH POTATOES, CAULIFLOWER, PEAS, AND CHICKPEAS
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
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
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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.
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.
Member Ratings For This Recipe
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LAVENDER23ART
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ROSSYFLOSSY
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MICHELLE_391
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PLATINUM755
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NASFKAB
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MIYAMO
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NINI19
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KAHAN23
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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
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LPWILLIAMS1
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SPARROWSWING
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NATASHAWHEATLY