Indian-Style Curry with Sweet Potatoes, Green Beans, and Chickpeas
Appears in Cook's Illustrated May/June 2007
WHY THIS RECIPE WORKS
Toasting store-bought curry powder in a skillet for our vegetable curry recipe turned it into a flavor powerhouse. Further experimentation proved that a few pinches of garam masala added even more spice flavor. To build the rest of our flav...