In­dian-style Veg­etable Curry with Pota­toes and Cau­li­flower

The Hamilton Spectator - - FOOD -

MAKES 4 TO 6 SERV­INGS

1 (14.5-ounce) can diced toma­toes 3 ta­ble­spoons veg­etable oil 4 tea­spoons curry pow­der 1½ tsp garam masala, see note 2 onions, chopped fine 12 ounces red pota­toes, un­peeled, cut into ½-inch cubes Salt and pep­per 3 gar­lic cloves, minced 1 serrano chili, stemmed, seeded and minced 1 tbsp grated fresh ginger 1 tbsp tomato paste ½ head cau­li­flower (1 pound), cored and cut into 1-inch flo­rets 1½ cups wa­ter 1 (15-ounce) can chick­peas (gar­banzo beans), rinsed 1½ cups frozen peas ½ cup co­conut milk ¼ cup minced fresh ci­lantro

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