Bucky's Recipe

Indian Curry with Potatoes, Cauliflower, Peas and Chickpeas

Category: Vegetables

2 T. curry
1 1/2 t garam masala
1/4 c. oil
2 onions, chopped
12 Red Bliss potatoes, cut into 1/2 " pieces
3 garlic cloves, minced
1 T. grated Ginger
2 serrano chiles, chopped
1 T. tomato paste
1/2 head of cauliflower, cut into 1" pieces
14.5 oz. diced tomatoes, pulsed in processor
1 1/4 c. water
15 oz. can chickpeas, drained and rinsed
8 oz. frozen peas
1/4 c. heavy cream
Toast curry and garam masala in dry skillet until slightly darkened and fragrant, stirring constantly. Saute onions and potatoes in oil over medium high heat, stirring constantly until caramalized and golden. Reduce heat to medium, add 1 T. oil, garlic, ginger, chile, and tomato paste, stirring for 30 seconds. Add toasted spices and cook 1 minute. Add cauliflower, stirring constantly, until spices coat florets, 2 minutes. Add tomatoes, water, chickpeas, and 1 t. salt and bring to boil. Cover and simmer 10 - 15 minutes, until veggies are tender. Stir in peas and cream and cook until heated. Serve with onion relish, yogurt or mango chutney.
Serves 6

Onion Relish:
1 vidalia onion, chopped
1/3 t. paprika
1 T. lime juice
1/2 t. sugar
Pinch cayenne
1/8 t. salt

Mix all ingredients and serve.

Substitutes: Sweet potatoes, eggplant and green beans for potatoes, cauliflower and peas.