Vegetable Curry with Potatoes
Indian inspired vegetable curry dish layered with a variety of vegetables and flavor. Serve over rice or favorite grain.
Equipment
- 1 Dutch oven
Ingredients
Produce
Seasonings
Canned
- 1 can Diced tomatoes
- Extra virgin olive oil
- Curry powder
- Garam masala
- 1 Onion
- Red potatoes, unpeeled
- Sea salt
- Black pepper
- 5 Garlic cloves
- 1 Serrano Chile
- Ginger
- Tomato paste
- 1/2 head Cauliflower
- 1 1/2 cup water
- 1 can Chickpeas
- 1 Bay leaf
- 1 bag Frozen peas
- 1 can Coconut milk
- Cilantro fresh
Instructions
- Pulse diced tomatoes with juice in food processor until smooth. Feel free to leave some texture to the tomatoes. Prep and cut vegetables.
- Heat small amount of olive oil in the dutch oven over medium – high heat. Add curry powder and garam masala and cook for about 10-15 seconds. Stir in onions, potatoes, pepper and salt. Stir occasionally, until onions and potatoes have browned, about 10 minutes.
- Reduce heat to medium and stir in garlic, grated ginger, Serrano pepper, and tomato paste. Cook for about 30 seconds to 1 min. Stir in a little bit of water if you have excess sticking to reduce from adding oil.
- Add cauliflower and stir until coated with seasoning for a few minutes.
- Gradually stir in water. Stir in chickpeas and tomatoes and bring to a simmer. Add bay leaf then cover and reduce for 20 minutes or longer until vegetables are tender.
- Add coconut milk and peas for 10 minutes. Once done add cilantro and serve over rice or your favorite grain.
Notes
Feel free to add other vegetables of your choice for this healthy curry dish. There are many ways to make curry and this will not disappoint.
You may adjust the heat ‘spicy’ by using half a serrano pepper or taking some of the seeds out. Toasting spices in a dry pan also will enhance the spices. Toasting spices is best done before grinding, just keep an eye out so they don’t burn.
You can omit the oil and sauté with water or a little stock instead to cut the oil.
