cook\'s illustrated veggie curry
2 tbsp curry
1 1/2 tsp garam masala
3 tbsp vegetable oil
or ghee
2 whole onion
chopped fine
12 oz red bliss potatoes
washed and scrubbed, cut into 1/2-inch pieces
1 tbsp vegetable oil
or ghee
3 whole garlic
minced or pressed
1 tbsp ginger
finely grated
1 1/2 whole serrano chile
ribbed, seeded, then minced
1 tbsp tomato paste
1/2 head cauliflower
trimmed, cored, and cut into 1-inch florets, about 4 cups
1 can canned tomatoes
about 14.5 ounces, diced, pulsed in food processor
1 1/4 cups water
1 can chickpeas
about 15 ounces, drained and rinsed
1 tsp salt
8 oz peas
frozen, about 1.5 cups
1/4 cup heavy cream
or coconut milk
indian condiments
such as cilantro chutney
basmati rice
We decided to make a week's worth of Indian recipes, and this recipe was the first in the series. As a vegetarian dish, this recipe was really hearty and flavorful - a delicious way to enjoy vegetables. Leftovers tasted better the next day. Adapted from the 2007 May & June issue of Cook's Illustrated.
Preheat the small skillet over medium-high heat. Add the curry and garam masala to bloom the spices. Stir constantly for about a minute. The spices will become fragrant as they deepen in color. Transfer the spices out of the skillet and reserve.
Preheat the dutch oven over medium-high heat and add the oil or ghee. When the oil is warm, add the onions and potatoes, then cook for about 10 minutes. Stir occasionally and cook until the onions and the potato edges are brown. Reduce the heat if the onions brown too quickly.
Reduce the heat to medium and push the vegetables to the perimeter of the dutch oven. In the clearing in the middle of the pot, add the oil or ghee, ginger, chile, and tomato paste. Stir for about 30 seconds, then add the toasted spices, and stir again for about 1 minute.
Add the cauliflower and stir for about 2 minutes. The spices should completely coat the florets.
Bump up the heat to medium high, then add the tomatoes, water, chickpeas, and salt. Bring the mixture to a boil as you scrape in the bits of flavor from the bottom of the pot into the liquid, then cover and reduce heat to medium. Simmer for about 10-15 minutes. Stir occasionally.
Mix in the peas and the cream, then cook for about 2 more minutes.
Season to taste with salt if needed and serve immediately with basmati rice and condiments like cilantro chutney, cucumber raita, and sambal. Also add crisped papad on the side for texture contrast.