This is an excellent vegetable curry from Cook's Illustrated magazine. The key to creating a "complex flavor" is gradual addition of ingredients (which, incidentally, results in a somewhat repetitive recipe):Start with toasting the spices (curry powder and garam masala) over medium-high heat, stirring often, until they darken. To avoid extra dishwashing, do this in a large casserole, remove the toasted spices, and reuse the pot for the remaining steps: Heat 2 Tbsp oil and cook onions and potatoes for about 10 minutes. Add 1 Tbsp of oil followed by garlic, ginger, chile, and tomato paste to the center of the pot and cook for a minute, until fragrant. Then, add the spices and cook a minute longer. Then, add the cauliflower and cook for a couple minutes, ensuring that the spices cover the florets. Then, add tomatoes, water, chickpeas, and 1 tsp of salt, bring the mixture to a boil on medium-high heat, mix everything well, cover, and simmer on medium heat for 10-15 minutes, until vegetables are tender. Finally, stir in peas and cream (or coconut milk), cook for a couple minutes more, and serve.
- 2 Tbsp mild curry powder
- 1 1/2 tsp garam masala
- 3 and 1 Tbsp vegetable oil
- 2 medium onions, chopped
- 12 oz small potatoes, scrubbed and chopped
- 3 garlic cloves, minced
- 1 Tbsp grated ginger
- 1-2 serrano chiles, minced
- 1 Tbsp tomato paste
- 1/2 head cauliflower, trimmed & chopped
- 1 (14.5-oz) can diced tomatoes, puréed in a blender
- 1 1/4 cups water
- 1 (15-oz) can chickpeas, drained & rinsed
- 8 oz frozen peas (1 1/2 cups)
- 1/4 cup heavy cream or coconut milk
You could do worse than serving your curry with saffron rice (just don't _overdo_ saffron). This recipe is from Penzey's catalog (in the saffron section, naturally). Saute the onion in butter in a small heavy saucepan. Add rice, saffron, stock or water and salt. Bring to a boil, cover, reduce heat to the smallest possible setting, and cook until rice is tender (~18 minutes).
- 1 Tbsp butter
- 1 Tbsp onion, minced
- 1 cup long-grain rice
- 2 cups chicken stock or water
- pinch of saffron
- 1/2 tsp salt
Bonus side dish: Onion Relish
Mix in a bowl:
- 1 medium onion, diced
- 1 Tbsp lime juice (1 lime)
- 1/2 tsp paprikaa
- 1/2 tsp sugar
- 1/8 tsp salt
- pinch Cayenne pepper