Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas

From America's Test Kitchen Season 8: Indian Favorites, Simplified

Why this recipe works:

Vegetable curries can be complicated affairs, with lengthy ingredient lists and fussy techniques meant to compensate for the lack of meat. We wanted a curry we could make on a weeknight in less than an hour—without sacrificing flavor or overloading the dish with spices.

Although initially reluctant to use store-bought curry powder, we found that toasting the curry powder in a skillet turned it into a flavor powerhouse. Further experimentation proved that adding a few pinches of garam masala added even more spice flavor. To build the rest of our flavor base we started with a generous amount of sautéed onion, vegetable oil, garlic, ginger, fresh chile, and tomato paste for sweetness. When we chose our vegetables (chickpeas and potatoes for heartiness and cauliflower and peas for texture and color), we found that sautéing the spices and main ingredients together enhanced and melded the flavors. Finally, we rounded out our sauce with a combination of water, pureed canned tomatoes, and a splash of cream or coconut milk.

Serves 4 to 6 as a main course

This curry is moderately spicy when made with one chile. For more heat, use an additional half chile. For a mild curry, remove the chile's ribs and seeds before mincing. Onions can be pulsed in a food processor. You can substitute 2 teaspoons ground coriander, 1/2 teaspoon ground black pepper, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon for the garam masala. Serve with Basmati Rice Pilaf, passing yogurt and at least one type of chutney or relish at the table.

Ingredients

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