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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 can(s) tomatoes diced |
3 tablespoon(s) canola oil |
4 teaspoon(s) sweet or mild curry powder |
1 teaspoon(s) garam masala |
2 whole(s) onions minced |
12 ounce(s) red potatoes cut into 1/2 in. pieces |
3 clove(s) garlic minced |
1 tablespoon(s) fresh ginger grated or minced |
1 tablespoon(s) tomato paste |
1 whole(s) serrano chile stemmed, seeded, and minced |
1/2 head(s) cauliflower trimmed, cored, and cut into 1 in. florets |
1 1/4 cup(s) water |
1 can(s) chickpeas drained and rinsed |
salt |
1 1/2 cup(s) peas frozen |
1/2 cup(s) plain low-fat yogurt |
1/4 cup(s) fresh cilantro chopped |
Directions:
1. Directions:
2. Pulse the tomatoes, with their juice, in a food processor until mostly smooth, about 8 pulses.
3. Heat two tablespoons of the oil in a large, Dutch oven over medium-high heat until shimmering. Add the curry powder and garam masala, and cook until fragrant, about 10 seconds. Add the onions and potatoes, and cook, stirring occasionally, until the onions are browned and the potatoes are softened slightly, about 10 minutes.
4. Reduce the heat to medium. Clear the center of the pot, stir in the remaining 1 tablespoon oil, garlic, ginger, tomato paste, and chile until fragrant, about 30 seconds. Add the cauliflower and cook, stirring occasionally, until the spices coat the florets, about 2 minutes.
5. Stir in the processed tomatoes, water, chickpeas, and 1/2 teaspoon salt, scraping up any browned bits. Bring to a simmer, cover, and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
6. Stir in the peas and continue to cook until heated through, about 2 minutes longer. Off the heat, stir in the yogurt and cilantro and season with salt to taste. Serve.
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