Ingredients:
2 medium onions, peeled and 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
1 medium head cauliflower, cored and chopped into bite-sized pieces (about 4-6 cups)
1 Tbsp curry powder
1 ½ tsp garam masala
3 – 4 Tbsp cooking oil, butter OR ghee
1 (15 oz.) can crushed tomatoes
1 ¼ cups water
1 (15 oz.) can chickpeas, drained and rinsed
½ tsp salt, more to taste
2 cups frozen peas
1 (14 oz.) can unsweetened coconut milk
Cooked rice to serve
Optional:
½ – 1 tsp red pepper flakes
Optional garnish: plain yogurt
Equipment:
Kitchen knife
Cutting board
Measuring spoons and cups
Peeler
Grater
Small skillet
Cooktop
Large pot with lid
Wooden spoon
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed 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.
“Curry” is popularly used to describe a South Asian-style spice mix or dish. It is a British colonial term that may have come from the Tamil word “kari”. While not giving a complete picture, “curry” can be useful as a general term to introduce rich and warming flavors that are characteristic of South Asian, as well as other food traditions.