2 medium onions, finely chopped
4 small red, yellow, or sweet potatoes, chopped into bite-sized pieces
3 medium cloves garlic, peeled and minced
1 tbsp. fresh ginger, peeled and finely grated
4-6 cups cauliflower, cored and chopped into bite-sized pieces (1 medium head)
1 tbsp. curry powder
¼ – ½ tsp. red pepper flakes (optional)
1 1/2 tsp. garam masala
3-4 tbsp. cooking oil, butter OR ghee
1 15 oz. can crushed tomatoes
1¼ cups water
1 15 oz. can chickpeas, drained and rinsed
½ tsp. salt
2 cups frozen peas
1 14 oz. can unsweetened coconut milk
Measuring spoons and cups
Large pot with lid
- Wash and prepare the produce by chopping, mincing, peeling, and grating them as noted in the ingredients list.
- Heat 3 tbsp. of oil in a large pot over medium-high heat. Carefully add the onions, listening for the sizzling sound. Stir occasionally, until onions are translucent and just starting to caramelize, about 5 minutes.
- Add the curry powder, garam masala, red pepper flakes, garlic and ginger to the pot and cook for an additional 2 minutes.
- Add the potatoes to the pot and stir well to combine so that they are well coated with the spices and onions. Add another 1 tbsp. of oil if the ingredients are sticking to the pan. Cover with a lid and let cook for 5 minutes.
- Add the cauliflower and mix well.
- Add tomatoes, water, chickpeas, and salt. Increase heat to high and bring mixture to boil. Scrape the bottom of the pan with a wooden spoon to loosen browned bits of onion and potatoes that are full of flavor.
- Cover the pot and reduce heat to low. Simmer, stirring occasionally, until vegetables are tender, about 10 minutes.
- Stir in peas and coconut milk. Continue to cook until heated through, about 2 minutes longer. Serve on top of rice with big dollops of plain yogurt.