Indian-Style Vegetable Curry With Potatoes and Cauliflower

1 (14½-ounce) can diced

tomatoes

3 tablespoons vegetable oil 4 teaspoons curry powder 1½ teaspoons garam masala

(see note)

2 onions, finely chopped 12 ounces red potatoes, unpeeled, cut into ½-inch cubes

Salt and ground black pepper 3 cloves garlic, minced 1 serrano chile, stemmed,

seeded and minced 1 tablespoon grated fresh

ginger

1 tablespoon tomato paste 1 pound cauliflower, cored and

cut into 1-inch florets

1½ cup water

1 (15-ounce) can chickpeas

(garbanzo beans), rinsed 1½ cups frozen peas ½ cup coconut milk ¼ cup minced fresh cilantro Pulse diced tomatoes with their juice in a food processor until almost smooth, about 3 pulses.

Heat oil in a Dutch oven over medium-high heat until shimmering. Add curry powder and garam masala and cook until fragrant, about 10 seconds. Stir in onions, potatoes and ¼ teaspoon salt and cook, stirring occasionally, until onions are browned and potatoes are golden brown at edges, about 10 minutes.

Reduce heat to medium. Stir in garlic, chile, ginger and tomato paste and cook until fragrant, about 30 seconds. Add cauliflower florets and cook, stirring constantly, until florets are coated with spices, about 2 minutes.

Gradually stir in water, scraping up any browned bits. Stir in chickpeas and processed tomatoes and bring to simmer. Cover, reduce to gentle simmer and cook until vegetables are tender, 20 to 25 minutes.

Uncover, stir in peas and coconut milk, and continue to cook until peas are heated through, 1 to 2 minutes. Off heat, stir in cilantro, season with salt and pepper to taste, and serve over rice.

Makes 4 to 6 servings. Note: Garam masala is a spice blend common in Indian cooking. Look for it with the spices at the grocery store. If you can’t find it, make your own by blending 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon black pepper, 1 teaspoon cardamom, ¼ teaspoon cloves, ¼ teaspoon cinnamon.

Nutrition information: Each of four servings contains approximately 429 calories, 15 g protein, 21 g fat, 53 g carbohydrate (17 g sugar), no cholesterol, 367 mg sodium and 17 g fiber.

Recipe adapted from The Complete Vegetarian Cookbook by America’s Test Kitchen