“A delicious full-flavored curry dish that is as impressive looking as it is tasty. Because this is especially good the next day, I usually make this recipe on my day off so I can use it as our lunch and dinner for the following days. I also find I often make this dish for company. Although there are a few different pans being used, the dish comes together fairly quickly and provides a well rounded meal on its own. This particular recipe makes tons so unless you plan on serving it up at a dinner party or eating it 24/7 for the next few days, you may want to halve it. Serve with some jasmine rice.”
- 15 potatoes, peeled and cubed into 3/4 inch chunks
- 1 head cauliflower, cut into large bite-size florets
- 4 tbsp olive oil or canola oil
- 3 onions, diced
- 12 cloves garlic, minced
- 2 tbsp cumin
- 2 tsp cayenne pepper (or to taste)
- 4 tbsp curry powder
- 8 tsp garam masala (see footnote)
- 2-inch piece of ginger root, peeled and finely minced
- 3-4 tsp salt
- 2 cans petite diced tomatoes, undrained
- 3-15 oz cans lite coconut milk
- 2 cans garbanzo beans (chickpeas), rinsed and drained
- 1-15 oz can peas, drained or about 15 oz frozen.
- Place potatoes in large pot of warm salted water and bring to a boil. Reduce heat to a simmer and cook until tender but not mushy. Drain, rinse with cold water, and set aside.
- Meanwhile place cauliflower in steamer and steam until crisp tender but not mushy. (See footnotes)
- Meanwhile, heat the oil in a large dutch oven and add the onion. Cook about 7-10 minutes until tender and translucent.
- Add garlic, cumin, cayenne, curry, garam masala, ginger root, salt, tomatoes, coconut milk and garbanzo beans. Bring to a simmer and cook for 7-10 minutes, stirring frequently.
- Add cooked potato, steamed cauliflower and peas. Simmer until potato, cauliflower and peas are warmed then serve over jasmine rice.
- You may want to try half of what I use for garam masala. Some brands are more pungent than others. Then add more little by little if needed.
- I know this seems like a lot of steps with cooking the potatoes and cauliflower separately. You can cook the potatoes as described and to lessen a step, cook the cauliflower in the pot of curry once you add the tomatoes and coconut milk. You will then have to simmer until cauliflower is tender. However, if you do this, you’ll have to keep a close eye on the pot, stirring frequently to make sure the bottom doesn’t burn. I have found that although cooking it separately means one more pan to wash, the dish comes together faster when steaming it separately and with less time spent over the stove than if you cook the cauliflower in the pot all together.
- This is very versatile as far as the veggies you can add. Feel free to use your favorites. The texture of the cauliflower and potato give enough variation that even omnivores tend to love. Keeping them in larger chunks makes the dish “meaty”.