This is a very easy vegetarian curry. The cilantro chutney is amazingly delicious, goes very well with the curry, and takes only 5 minutes to make.
Indian Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas
Serves 4 to 6 – Adapted from The Best of America’s Test Kitchen
- 2 tablespoons sweet or mild curry powder
- 1 1 /2 teaspoons garam masala
- 3 tablespoons vegetable oil
- plus 1 tablespoon vegetable oil
- 2 onions, minced (about 2 cups)
- 2 medium red potatoes, cut into 1/2 inch pieces with the skin on (12 ounces)
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 serrano chile, ribs, seeds, and flesh minced (optional)
- 1 tablespoon tomato paste
- 1/2 medium head cauliflower (or 1 very small head), trimmed, cored, and cut into 1-inch florets (about 4 cups)
- 1 14.5 ounce can diced tomatoes, pulsed in a food processor until nearly smooth with 1/4 inch pieces visible
- 1 1/4 cups water
- 1 15 ounce can chickpeas, drained and rinsed
- 1 1/2 cups frozen peas
- 1/4 cup heavy cream or coconut milk or milk
Add the curry powder and garam masala in a small skillet and toast over medium-high heat, stirring constantly, for 1 minute. This maximizes the flavor of the curry.
Heat 3 tablespoons of the oil in a large Dutch oven over medium high heat. Add the onions and potatoes and cook, stirring occasionally, for about 10 minutes. You can reduce the heat to medium if the onions start to brown too quickly.
Reduce the heat to medium then clear the center of the pan. Add 1 tablespoon of oil, then the garlic, ginger, chile (if using), and tomato paste. Cook stirring occasionally for about 30 seconds.
Now add the spices and cook for another minute.
Add the cauliflower, and cook, stirring constantly, for 2 minutes.
Now add the tomatoes, water, chickpeas, and 1 teaspoon salt. Increase the heat so the mixture simmers, then reduce the heat, cover and let it simmer, stirring occasionally, until the vegetables are tender, about 10 – 15 minutes (this might take 20 minutes depending on the heat of your stove).
Add the peas and the creamand cook for another 2 minutes.
Taste and see if salt is needed.
- 1/3 cup yogurt
- 2 cups cilantro leaves
- 1 cup mint leaves (optional)
- 1/4 red onion, cut into chunks
- 1/2 teaspoon cumin
- pinch of salt
- pinch of sugar
Put everything in a small food processor
and pulse. Taste and adjust the salt.
- 1 tablespoon butter
- 1 1/2 cups basmati rice
- 2 1/2 cups chicken stock
- 1 small onion, finely minced
- 1 garlic, minced
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
In a medium saucepan, heat the butter. Add the onion and cook, stirring occasionally on medium low heat for 5 minutes.
Add the garlic, cumin, and turmeric and stir for 30 seconds.
Add the rice and stir for another 30 seconds. Add the chicken stock and 1/2 teaspoon salt. Increase the heat and let it come to boil. Then decrease it, put the cover on and let it simmer for 10-20 minutes (depending on the type of rice and the heat), until the liquid is absorbed.
Take it away from the heat and let it rest, then fluff the rice with a fork.