Indian-Style Curry With Potatoes, Cauliflower, Peas

Name: Indian-Style Curry With Potatoes, Cauliflower, Peas And Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons curry powder (sweet or mild); 1 1/2 teaspoons garam masala (see note above); 1/4 cup vegetable oil; 2 medium onions , chopped fine (about 2 cups); 12 ounces Red Bliss potatoes , scrubbed and cut into 1/2-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 - 1 1/2 serrano chiles , ribs, seeds, and flesh minced; 1 tablespoon tomato paste; 1/2 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 1/4-inch pieces visible; 1 1/4 cups water; 1(15 ounce) can chickpeas , drained and rinsed; Salt; 8 ounces frozen peas (about 1 1/2 cups); 1/4 cup heavy cream or coconut milk

Servings: persons

2 tablespoons curry powder (sweet or mild)
1 1/2 teaspoons garam masala (see note above)
1/4 cup vegetable oil
2 medium onions , chopped fine (about 2 cups)
12 ounces Red Bliss potatoes , scrubbed and cut into 1/2-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 - 1 1/2 serrano chiles , ribs, seeds, and flesh minced
1 tablespoon tomato paste
1/2 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 1/4-inch pieces visible
1 1/4 cups water
1(15 ounce) can chickpeas , drained and rinsed
Salt
8 ounces frozen peas (about 1 1/2 cups)
1/4 cup heavy cream or coconut milk

1
Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside.
2
Heat 3 tablespoons oil in large Dutch oven over medium-high heat until shimmering. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes are golden brown on edges, about 10 minutes. (Reduce heat to medium if onions darken too quickly.)
3
Reduce heat to medium. Clear center of pan and add remaining tablespoon oil, garlic, ginger, chile, and tomato paste; cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices and cook, stirring constantly, about 1 minute longer. Add cauliflower and cook, stirring constantly, until spices coat florets, about 2 minutes longer.
4
Add tomatoes, water, chickpeas, and 1 teaspoon salt; increase heat to medium-high and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Cover and reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer.
5
Adjust seasoning with salt and serve immediately, passing condiments separately.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons curry powder (sweet or mild), 1 1/2 teaspoons garam masala (see note above), 1/4 cup vegetable oil, 2 medium onions , chopped fine (about 2 cups), and more.

Yes, Indian-Style Curry With Potatoes, Cauliflower, Peas And Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian-Style Curry With Potatoes, Cauliflower, Peas And Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions