cook’s illustrated veggie curry
We decided to make a week’s worth of Indian recipes, and this recipe was the first in the series. As a vegetarian dish, this recipe was really hearty and flavorful - a delicious way to enjoy vegetables. Leftovers tasted better the next day. Adapted from the 2007 May & June issue of Cook’s Illustrated.
curry, 2 tablespoons
• garam masala, 1.5 teaspoons
• vegetable oil, 3 tablespoons, or ghee
• onion, 2 whole, chopped fine
• red bliss potatoes, 12 ounces, washed and scrubbed, cut into 1/2-inch pieces
• vegetable oil, 1 tablespoon, or ghee
• garlic, 3 whole, minced or pressed
• ginger, 1 tablespoon, finely grated
• serrano chile, 1.5 whole, ribbed, seeded, then minced
• tomato paste, 1 tablespoon
• cauliflower, 0.5 head, trimmed, cored, and cut into 1-inch florets, about 4 cups
• canned tomatoes, 1 can, about 14.5 ounces, diced, pulsed in food processor
• water, 1.25 cups
• chickpeas, 1 can, about 15 ounces, drained and rinsed
• salt , 1 teaspoon
• peas, 8 ounces, frozen, about 1.5 cups
• heavy cream, 0.25 cup, or coconut milk
• indian condiments, such as cilantro chutney, raita, sambal
• basmati rice
• small stainless skillet
• dutch oven
• wooden spoon or wooden spatula
1 Preheat the small skillet over medium-high heat. Add the curry and garam masala to bloom the spices. Stir constantly for about a minute. The spices will become fragrant as they deepen in color. Transfer the spices out of the skillet and reserve.
2 Preheat the dutch oven over medium-high heat and add the oil or ghee. When the oil is warm, add the onions and potatoes, then cook for about 10 minutes. Stir occasionally and cook until the onions and the potato edges are brown. Reduce the heat if the onions brown too quickly.
3 Reduce the heat to medium and push the vegetables to the perimeter of the dutch oven. In the clearing in the middle of the pot, add the oil or ghee, ginger, chile, and tomato paste. Stir for about 30 seconds, then add the toasted spices, and stir again for about 1 minute.
4 Add the cauliflower and stir for about 2 minutes. The spices should completely coat the florets.
5 Bump up the heat to medium high, then add the tomatoes, water, chickpeas, and salt. Bring the mixture to a boil as you scrape in the bits of flavor from the bottom of the pot into the liquid, then cover and reduce heat to medium. Simmer for about 10-15 minutes. Stir occasionally.
6 Mix in the peas and the cream, then cook for about 2 more minutes.
7 Season to taste with salt if needed and serve immediately with basmati rice and condiments like cilantro chutney, cucumber raita, and sambal. Also add crisped papad on the side for texture contrast.