Vegetable Curry
Severs 4 to 6
- 2 Tbs sweet or mild curry powder
- 1 1/2 tsp garam masala
- 4 Tbs vegetable oil
- 3 medium garlic cloves, minced or passed through a garlic press about 1 Tbs
- 1 Tbs minced or grated fresh ginger
- 1 serrano chile, seeds and ribs removed, minced
- 1 Tbs tomato paste
- 1 14.5 oz can diced tomatoes
- 2 medium onions, minced about 2 cups
- 12 oz red potatoes about 2 medium, scrubbed and cut into 1/2-inch pieces
- 1 1/4 lbs cauliflower 1/2 medium headtrimmed, cored, and cut into 1-inch florets
- 1 1/4 cup water
- 1 15 oz can chickpeas, drained and rinsed
- table salt
- 1 1/2 cup frozen peas
- 1/4 cup heavy cream or coconut milk
- Toast the curry powder and garam masala in a small skillet over medium-high heat, stirring constantly, until the spices darken slightly and become fragrant, about 1 minute.
- Transfer the spices to a small bowl and set aside.
- In a separate small bowl, stir 1 tablespoon of the oil, the garlic, ginger, serrano, and tomato paste together.
- Pulse the tomatoes with the juice in a food processor until coarsely chopped, 3 to 4 pulses.
- Heat the remaining 3 tablespoons oil in a large Dutch oven over medium-high heat until shimmering.
- Add the onions and potatoes and cook, stirring occasionally, until the onions are caramelized and the potatoes are golden brown around the edges, about 10 minutes. (Reduce the heat to medium if the onions darken too quickly.)
- Reduce the heat to medium.
- Clear the center of the pot and add the garlic mixture.
- Cook, mashing the mixture into the pan, until fragrant, 15 to 20 seconds.
- Add the tomatoes, water, chickpeas, and 1 teaspoon salt.
- Scrape up any browned bits.
- Bring to a boil over medium-high heat.
- Cover and reduce the heat to medium.
- Cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.
- Stir in the peas and cream.
- Continue to cook until heated through, about 2 minutes longer.
- Season with salt to taste.
The Complete America's Test Kitchen TV Show Cookbook 2001-2017. Page 483-484. U.S.A.: Penguin Random House, 2016.