- Servings: 5
- 2 T curry powder
- 1 1/2 t garam masala
- 1/4 c canola oil, divided
- 1 large onion, fine dice
- 12 oz, about 6 small, red bliss potatoes, cut into large dice
- 4 cloves garlic minced
- 1 T fresh grated ginger root
- 1 jalapeno pepper, seeded if desired, fine dice
- 1 T tomato paste
- 1/2 medium head cauliflower, cut into small florets
- 1 medium size zucchini, diced
- 1 (14.5 oz) can diced tomatoes, pulsed in a food processor or blender
- 1 1/2 c water
- 1 can chick peas, drained & rinsed
- kosher salt to taste (veggies need lots of salt, season generously, 1 to 1.5 t kosher salt)
- 2 handfuls frozen peas
- 1/4 c heavy cream or coconut milk
DirectionsToast the curry powder and garam masala in a small skillet over medium high heat, stirring occasionally until spices darken slightly and become fragrant, 30 seconds to 1 minute.. Remove spices from pan and set aside.
Heat 3 T oil in a dutch oven over medium high heat. Once oil is hot add the onions and potatoes, cook stirring occasionally until potatoes begin to brown on edges and onions are golden, about 10 minutes. Once browning begins reduce heat to medium.
Push the potatoes and onions to the side of the pan making room in the center to work. Add the remaining oil along with the garlic, ginger, jalapenos and tomato paste, stirring constantly until fragrant, about 30 seconds. Add the toasted spices, stirring constantly, cool for about a minute longer.
Add the cauliflower & zucchini next, stirring well to cover in spices. Once the vegetables are thoroughly coated in spices add the tomatoes, water and chickpeas. Season with salt. Be sure to scrape up any browned bits off the bottom of the pan.
Bring to a simmer, cover and cook about 15 to 20 minutes, or until potatoes are tender. Stir occasionally while cooking to avoid veggies from sticking to bottom of pan.
Once potatoes are done add the peas and cook about 2 minutes longer. Add the cream or coconut milk, stir well, add more salt if needed and serve over basmati rice.