2 tblsp. curry powder
1 ½ tsp. garam masala (2 tsp. coriander, ½ tsp. black pepper, cardamom, ¼ tsp. cinnamon)
2 medium onions, chopped fine (2 cups)
12 oz. red potatoes, cut into ½” pieces)
3 med. cloves, minced (1 tbsp.)
1 tbsp. grated ginger
1-11/2 serrano chiles, minced
1 tbsp. tomato paste
½ cauliflower, 1 inch florets (4 cups)
1 14.5 oz. can diced tomatoes, pulsed in food processor until nearly smooth)
1 ¼ cups water
1 can chickpeas, drained and rinsed
¼ cup heavy cream or coconut milk
Toast curry and garam masala about 1 min. Remove and set aside. Sauté onions and potatoes until onions are caramelized and potatoes are golden brown, about 10 min. In center of pan, add a little oil. Stir in garlic, ginger, chile, and tomato paste, cook about 30 seconds. Stir in toasted spices, cook another minute. Stir in cauliflower, cook about 2 minutes. Stir in tomatoes, water, chickpeas, and 1 tsp. salt. Increase heat to med. high and bring to a boil, scraping bottom of pan to loosen browned bits. Cover and reduce heat to medium. Simmer until vegetables are tender, 10-15 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.
As usual we did not have all the ingredients. We used potatoes, cauliflower, eggplant, chickpeas, sweet potatoes, and green beans.
Especially nice to have with the yogurt, relish and chutneys.
Cilantro-Mint Chutney: Blenderize 1 tblsp. lemon, 1 jalapeno, seeded and minced, ½ cup fresh mint, ½ cup cilantro, 2 tblsp. yogurt, 21/2 tsp. minced ginger.
Onion relish: 1 cup sweet onion, finely chopped, ½ tsp. sweet paprika
1 tblsp. lime juice, ½ tsp. sugar, pinch cayenne, 1/8 tsp. salt.
from COOK’S Illustrated, May and June 2007, pg. 15.
Belize November 2016
5 months ago