Indian-Style Vegetable Curry with Potatoes and Cauliflower

Name: Indian-Style Vegetable Curry with Potatoes and Cauliflower
Cuisine: Indian, American
Ingredients: 14.5 oz can diced tomatoes; 3 tbsp vegetable oil; 4 tsp curry powder; 1.5 tsp garam masala; 2 onions, chopped fine; 12 oz red potatoes, unpeeled, cut into 1/2 in chunks; Salt; Pepper; 3 garlic cloves, minced; 1 Serrano Chile, stemmed, seeded, minced; 1 tbsp fresh ginger, grated; 1 tbsp tomato paste; 1 lb cauliflower, cut into 1-inch florets; 1.5 cups water; 15 oz can chickpeas, rinsed; 1.5 cups frozen peas; .5 cup coconut milk; 1/4 cup minced fresh cilantro

5 steps

Updated at: Thu, 17 Aug 2023 12:25:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories412.6 kcal (21%)

Total Fat20.9 g (30%)

Carbs49.2 g (19%)

Sugars10.8 g (12%)

Protein12.6 g (25%)

Sodium582.8 mg (29%)

Fiber12.2 g (44%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

14.5 ozcan diced tomatoes

3 Tbspvegetable oil

4 tspcurry powder

1 ½ tspgaram masala

2onions

chopped fine

12 ozred potatoes

unpeeled, cut into 1/2 in chunks

stemmed, seeded, minced

1 Tbspfresh ginger

grated

1 Tbsptomato paste

1 lbcauliflower

cut into 1-inch florets

1 ½ cupswater

15 ozchickpeas

can, rinsed

1 ½ cupsfrozen peas

½ cupcoconut milk

¼ cupfresh cilantro

minced

Instructions

Step 1

Pulse diced tomatoes with their juice in food price until nearly smooth, with some 1/4 inch pieces visible.

Step 2

Heat oil in Dutch oven or large pot over medium-high heat until shimmering. Add curry powder and garam masala and cook until fragrant, about 10 seconds. Stir in onions, potatoes, and 1/4 tsp salt and cook, stirring occasionally, until onions are browned and potatoes are golden brown at edges, about 10 minutes.

Step 3

Reduce heat to medium. Stir in garlic, Chile, ginger, and tomato paste and cook until fragrant, about 30 seconds. Add cauliflower florets and cook, stirring constantly, until florets are coated with spices, about 2 minutes.

Step 4

Gradually stir in water, scraping up any browned bits. Stir in chickpeas and processed tomatoes and bring to simmer. Cover, reduce to gentle simmer, and cook until vegetables are tender, 20-25 minutes.

Step 5

Uncover, stir in peas and coconut milk, and continue to cook until peas are heated through, 1-2 minutes. Turn off heat, stir in cilantro, season with salt and pepper to taste, and serve.