akh

vegetarian curry

In recipe on January 21, 2010 at 1:33 pm

failures in my kitchen come in all kinds. this time, it was a technical failure. my camera, you see, apparently needs to be charged every now and then. needy gadget… so i go dark in the middle of the recipe, but used that time to power it up so i could at least take an “after” picture.

i saw this vegetarian curry on america’s test kitchen (my new absolute favorite show on tv) and really wanted to try it, since i’m all about indian food at the moment. (as you know, i also got a great-looking indian cookbook for christmas. thanks, g’ma!)

it was a titch more complicated than they made it look on tv (turns out i also don’t have a prep kitchen getting all the ingredients ready to dump in the pot like they do!), but all in all, a very tasty recipe that is whetting my appetite for more indian food at home!

serves 4 to 6

2 tablespoons curry powder
1 1/2 teaspoons garam masala
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 garlic cloves, minced
1 tablespoon finely grated (or minced) fresh ginger
1 – 1 1/2 serrano chiles, minced
1 tablespoon tomato paste
1 medium head cauliflower , trimmed, cored, and cut into 1-inch florets (about 4 cups)
1 can (14 1/2 ounces) diced tomatoes
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 (i just used a big pot) 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. adjust seasoning with salt and serve immediately.

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