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

Name: Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas
Yield: Serves 4 to 6 as a main course
Cuisine: Indian
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 , (14.5-ounce) can 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, heavy cream or coconut milk

96 comments

Appears in Cook's Illustrated May/June 2007, America's Test Kitchen TV

We wanted a quick meatless curry in which the vegetables stood up to the sauce. We took this dish from bland to bold.

SERVES4 to 6 as a main course

TIME1 hour

has video

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...

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