Vegetable Curry

100 Recipes by America's Test Kitchen (#79 p265)

Cook in a dutch oven.
Toast Spices
  • Toast in dry skillet until slightly darkened and fragrant, ~1 min.
  • Remove to small bowl.
2 T curry powder
1 1/2 t garam masala
Pulse in food processor until coarse, ~3-4 pulses
1 (15 oz) can diced tomatoes
Mix in bowl.
3 cloves garlic, minced
1 T ginger, grated
1 serrano chile, gutted and minced
1 T tomato paste
1 T oil
  • Cook over med-high until onions are carmelized and potatoes are golden brown, ~10 min.
  • Reduce to medium if onions darken too quickly.
2 onions, chopped fine
12 oz red potatoes, unpeeled, 1/2-inch chunks
3 T vegetable oil
  • Reduce heat to medium.
  • Clear space in the center and fry the garlic mixture, until fragrant, ~15-20 sec.
  • Add toasted spices.
  • Cook, stirring constantly, 1 min.
Cook, stirring constantly, 2 min.
1 1/4 lbs cauliflower florets, 1-inch pieces
  • Add and scrape up browned bits.
  • Bring to boil over med-high.
  • Cover, reduce to med, simmer until tender, 10-15 min.
previously processed tomatoes
1 (15 oz) can chickpeas, rinsed
1 1/4 c water
1 t salt
Stir in and heat through, ~2 min.
1 1/2 c frozen peas
1/4 c heavy cream or coconut milk