Indian Curry With Potatoes, Cauliflower, Peas And Chickpeas
recipe at a glance
5 stars - 2 reviews
ready in: 30-60 minutes
2 tablespoons curry
1 1/2 teaspoon garam masala
1/4 cup oil
2 onions, chopped
12 red bliss potatoes, cut into 1/2 " pieces
3 cloves garlic, minced
1 tablespoon grated ginger
2 serrano chiles, chopped
1 tablespoon tomato paste
1/2 head cauliflower, cut into 1" pieces
1 can (14.5 ounce size) diced tomatoes, pulsed in processor
1 1/4 cup water
1 can (15 ounce size) chickpeas, drained and rinsed
8 ounces frozen peas
1/4 cup heavy cream
1 vidalia onion, chopped
1/3 teaspoon paprika
1 tablespoon lime juice
1/2 teaspoon sugar
1 pinch cayenne pepper
1/8 teaspoon salt
Toast curry and garam masala in dry skillet until slightly darkened and fragrant, stirring constantly. Saute onions and potatoes in oil over medium high heat, stirring constantly until caramalized and golden.
Reduce heat to medium, add 1 T. oil, garlic, ginger, chile, and tomato paste, stirring for 30 seconds. Add toasted spices and cook 1 minute. Add cauliflower, stirring constantly, until spices coat florets, 2 minutes. Add tomatoes, water, chickpeas, and 1 t. salt and bring to boil. Cover and simmer 10 - 15 minutes, until veggies are tender.
Stir in peas and cream and cook until heated. Serve with onion relish, yogurt or mango chutney.
Onion Relish: Mix all ingredients and serve.
Substitutes: Sweet potatoes, eggplant and green beans for potatoes, cauliflower and peas.
409 calories, 15 grams fat, 62 grams carbohydrates, 11 grams protein per servingRecipe ID: