Cauliflower, Chickpea & Potato Curry

“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 food traditions.

Ingredients:

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

 

Optional garnishes:

Brown rice

Plain yogurt

Equipment:

Kitchen knife
Cutting board
Measuring spoons and cups
Peeler
Grater
Small skillet
Large pot with lid
Wooden spoon

Ingredients:

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

 

Optional garnishes:

Brown rice

Plain yogurt

Equipment:

Kitchen knife
Cutting board
Measuring spoons and cups
Peeler
Grater
Small skillet
Large pot with lid
Wooden spoon

Directions:

  1. Wash and prepare the produce by chopping, mincing, peeling, and grating them as noted in the ingredients list.
  2. 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.
  3. Add the curry powder, garam masala, red pepper flakes, garlic and ginger to the pot and cook for an additional 2 minutes.
  4. 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.
  5. Add the cauliflower and mix well.
  6. 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.
  7. Cover the pot and reduce heat to low. Simmer, stirring occasionally, until vegetables are tender, about 10 minutes.
  8. 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.