Hearty Vegetable & Chickpea Curry

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.