He Cooks! Vegetable Curry

I'm always curious when John and I are at the store and he starts looking for items other than bread, butter, steak, broccoli, and wine.  On a recent visit, John was looking for fresh ginger, garam masala, tomato paste, cauliflower, and chick peas.  Hmmm...what's he up to?  Finally, I had to ask, "What are you making?"His response, "They were making Vegetable Curry on America's Test Kitchen the other day. Does Vegetable Curry sound good?"

I said, "YES!"

OK, we don't make Indian Food at home often, especially since there are so many Indian restaurants in the area to choose from.  Anyway, I do love to cook, so let's get started!





First warm a small pan and toast (2) tablespoons curry powder and (1.5) tablespoons garam masala.  The spices will become fragrant in about 1 minute, then remove from heat.

On medium-high, heat 1/4 cup canola oil in a large dutch oven and add (2) cups finely chopped onions and (2) cups chopped baby red potatoes.  Stir for about 10 minutes.

When the onions and potatoes start to caramelize, add (3) garlic cloves, minced, (1) tablespoon finely grated ginger, (1) large serrano chile, seeded and minced and (1) tablespoon tomato paste.  Mix all the ingredients, then add toasted spices.

 Add (1/2) head of cauliflower, cut in 1 inch florets, stir until the cauliflower is coated.  Add (1) 14.5oz. can of tomato puree, (1 1/4) cup water, (1) 15 oz can chick peas and (1) teaspoon salt.  Cover and reduce heat to medium.  Simmer for 10-12 minutes.

Add (1 1/2) cups frozen peas and 1/4 cup cream or coconut milk.  Heat through about 2 minutes.

Serve with basmati rice, cucumber raita, mint sauce, naan and mango chutney.