Vegetable Curry with Potatoes
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.