Chickpea, Cauliflower And Potato Curry
This flavorful and aromatic chickpea curry is a comforting and satisfying dish with a blend of spices that will warm you up from the inside out. Perfect for a cozy weeknight meal, this hearty curry features tender potatoes, cauliflower, and a medley of seasonings that come together in a harmonious and delicious way. Serve it over fluffy rice and garnish with fresh cilantro for a truly delightful dining experience.
— Constant Cookbook
Ingredients
- 1 Tbs. olive oil
- 1 large yellow onion, finely chopped
- 2 serrano chilies, chopped
- 1 piece fresh ginger, about 6 inches long and 1 inch in diameter, peeled and minced
- 1 tsp. cumin seeds
- 2 cans (each 15 oz.) chickpeas, with liquid
- 1 can (14.5 oz.) diced tomatoes, with juices
- 1 Tbs. fresh lime juice
- 3/4 tsp. garam masala
- Rounded 1/4 tsp. ground turmeric
- 1/2 head large cauliflower, cut into 1-inch florets
- 2 Yukon Gold potatoes, cut into 1/2-inch pieces
- 1 cup water, plus more as needed
- Coarse kosher salt and freshly ground pepper, to taste
- Cooked rice for serving (optional)
- 1/3 cup minced fresh cilantro
Instructions
- In a large, heavy saucepan over medium-high heat, warm the olive oil. Add the onion, chilies, ginger and cumin seeds and sauté until the onion is tender, about 6 minutes. Add the chickpeas with their liquid, tomatoes with their juices, lime juice, 1/2 tsp. of the garam masala and the turmeric. Bring to a boil, then reduce the heat and simmer for 5 minutes to blend the flavors.
- Add the cauliflower, potatoes and the 1 cup water and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes, adding more water if the mixture becomes dry. Stir in the remaining 1/4 tsp. garam masala. Season with salt and pepper.
- Divide the rice among 4 warmed shallow bowls. Spoon the curry over the top, sprinkle with the cilantro and serve immediately. Serves 4.
- <b>Quick Tips:</b> Garam masala, an aromatic Indian spice blend, can be found in the spice section of most supermarkets. It&rsquo;s a terrific seasoning to have on hand in the cupboard to add flavor to chicken, fish, potatoes and sweet potatoes. This stew reheats well, so it can be served again a night or two later. Canned chickpeas are a versatile staple; they are great in salads, stews and soups.
- Adapted from Williams-Sonoma <i>Weeknight Fresh &amp; Fast,</i> by Kristine Kidd (Williams-Sonoma, 2011).
Yield
Serves 4.
Comments
No comments found.