45 minutes
A rich and aromatic curry made with a blend of vegetables, chickpeas, and warm spices, perfect for a hearty meal.
Sweet Or Mild Curry Powder
tablespoons
teaspoons
0 oz
tablespoons
Onions, chopped fine
each
Red Potatoes, unpeeled, cut into ½-inch pieces
0 oz
Garlic Clove, minced
each
Fresh Ginger, grated
tablespoons
Serrano Chiles, minced
each
tablespoons
Cauliflower, cored and cut into 1-inch florets
0 lb
Chickpeas, rinsed
0 oz
cups
teaspoons
cups
cups
1. Toast Spices
Toast the sweet or mild curry powder and garam masala in a small skillet over medium heat for about a minute until they darken slightly and release a fragrant aroma.
2. Process Tomatoes
Pulse the diced tomatoes in a food processor until they are slightly broken down, about 3 or 4 quick pulses.
3. Cook Onions and Potatoes
In a large Dutch oven, heat 3 tablespoons of vegetable oil over medium heat. Add the finely chopped onions and cubed red potatoes, cooking them for about 10 minutes until the onions caramelize and the potatoes start to brown on the edges.
4. Add Aromatics and Spices
Add another tablespoon of vegetable oil to the pot along with the minced garlic, grated ginger, serrano chiles, and tomato paste. Cook for about 30 seconds until fragrant. Stir in the toasted spices and let them coat the mixture for about a minute.
5. Add Cauliflower
Stir in the cauliflower florets and cook for about 2 minutes to start softening them.
6. Add Tomatoes, Chickpeas, and Water
Add the processed tomatoes along with their juice, the rinsed chickpeas, 1.25 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce the heat and let it simmer for 10 to 15 minutes.
7. Add Peas and Cream
Stir in the frozen peas and the heavy cream or coconut milk, letting the mixture heat through for about 2 minutes. Adjust the seasoning with more salt if needed, and serve immediately.
Start with the freshest vegetables you can find, and opt for organic if possible. Fresh, in-season produce will always taste better and contribute to a more flavorful curry.
Toast whole spices in a dry pan until fragrant before grinding them. If using pre-ground spices, ensure they are fresh as they lose potency over time.
Let the curry simmer gently to meld flavors. Avoid overcooking the vegetables until mushy.
Always taste before serving and adjust seasoning as needed, including salt, sugar, or heat.
Caramelize the onions thoroughly for a sweet, rich base. Cook garlic and ginger for a minute or two before adding spices to release their full aroma.
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