INDIAN-STYLE CURRY WITH POTATOES, CAULIFLOWER, PEAS AND CHICKPEAS
Steps:
- 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. 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.) 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. 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.
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Dezi
[email protected]I would not recommend this recipe.
Henry Reynolds
[email protected]This curry was a lot of work and it didn't taste that great.
Fatimah Sayyed
[email protected]I followed the recipe exactly, but my curry was too watery.
baraa shbab
[email protected]I'm not sure what went wrong, but my curry turned out really bland. I think I didn't add enough spices.
oseh Thomas
[email protected]This curry is a family favorite. We love the creamy sauce and the tender vegetables.
Sunita Yangden
[email protected]I've made this curry several times and it always turns out great.
Addis Kifle
[email protected]This curry is perfect for a weeknight meal. It's quick and easy to make.
divine alhajal
[email protected]I'm not a vegetarian, but I loved this curry. It's a great meatless meal.
Ty Block
[email protected]This curry is a great way to use up leftover vegetables.
Akintunde Ayomide
[email protected]I would definitely recommend this recipe to anyone who loves curry.
Mr Allamin
[email protected]This curry is now a staple in my household. We love it!
Michael Kerr
[email protected]Delicious!
Vibraot Das
[email protected]I followed the recipe exactly and the curry turned out great. I served it with rice and it was a perfect meal.
Aakash Budha
[email protected]This curry was a bit too spicy for me, but I still enjoyed it. I think next time I'll use less chili powder.
Megha Balika
[email protected]I'm not a big fan of curry, but this dish changed my mind. It was so delicious and I loved the way the spices blended together.
Damith Chathuranga
[email protected]This curry was easy to make and packed with flavor. I especially liked the addition of cauliflower and peas.
Xio Rivera
[email protected]I wasn't sure what to expect with this curry, but I was pleasantly surprised. It was so flavorful and hearty. I loved the combination of vegetables and chickpeas.
Sadullah Khaskheli
[email protected]This curry was a hit with my family! The flavors were amazing and the vegetables were cooked perfectly. I will definitely be making this again.