Indian-Style Vegetable Curry with Potatoes and Cauliflower

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

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.