Sunday, December 28, 2014

Vegetarian curry

This is another ATK recipe. Slightly spicy, very tasty and perfect, even for cauliflower-haters such as myself.

2 tbsp curry powder
1.5 tsp garam masala
3 tbsp vegetable oil
2 medium onions
12 oz red potatoes
3 cloves garlic
1 tbsp ground ginger
1 jalapeno
1 tbsp tomato paste
1 small head of cauliflower
14.5 oz canned diced tomato
1.25 cup water
15 oz canned chickpeas
8 oz frozen green peas
0.25 cup heavy cream

Dice the red potatoes into 1-cm cubes. Peel the onions and chop with a food processor into small pieces.

In a large cast iron dish heat the oil on medium-high until hot. Add the potatoes and the onion and cook stirring occasionally, until potatoes and onions are golden brown. About 10 minutes.

Meanwhile toast the curry and the garam masala over medium-high heat for a minute, until fragrant. And cut the cauliflower into 1-inch florets.

When potatoes and onions are cooked, reduce heat to medium and add the minced jalapeno and the crushed garlic, the ground ginger and the tomato paste. Cook for a minute, Then add the toasted spices.

Stir and cook for another minute, then add the cauliflower and stir until all the pieces are coated with spices.

Add the canned diced tomatoes, the water, chickpeas and 1 tsp salt. Bring to a boil a and simmer for 15-20 minutes, until veggies are just cooked. Add the green peas and the cream. Stir until just heated.

Serve over rice with chutney.

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