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

americastestkitchen.com

Tay

2 tablespoons curry powder (sweet or mild)

1 ½ teaspoons garam masala (see note above)

¼ cup vegetable oil

2 medium onions, chopped fine (about 2 cups)

12 ounces Red Bliss potatoes, scrubbed and cut into ½-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 to 1 ½ serrano chiles, ribs, seeds, and flesh minced (see note above)

1 tablespoon tomato paste

½ 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 ¼-inch pieces visible

1 ¼ cups water

1 (15 ounce) can chickpeas, drained and rinsed

Table salt

8 ounces frozen peas (about 1 ½ cups)

¼ cup heavy cream or coconut milk

Directions at americastestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer