Indian-Style Curried Vegetables

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AmountIngredientPreparation
4 cups cauliflower trimmed, cored, and cut into 1-inch florets
1 tablespoon tomato paste
1 tablespoon fresh ginger or ginger paste, finely grated
3 medium cloves garlic minced or pressed through a garlic press
2 cups Red Bliss potatoes scrubbed and cut into pieces
2 medium onions chopped fine (about 2 cups)
1/4 cup vegetable oil
1 1/2 teaspoons garam masala
2 tablespoons curry powder (sweet or mild)
1 (145-ounce) can crushed tomatoes
1 1/4 cups water
1 (15 ounce) can chickpeas drained and rinsed
salt
1 1/2 cups frozen peas
1/4 cup heavy cream or coconut milk (for vegans)

1. 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.

2. 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.)

3. Reduce heat to medium. Clear center of pan and add remaining tablespoon oil, garlic, ginger, 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.

4. 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.

5. Adjust seasoning with salt and serve immediately, passing condiments separately.

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