Vegetable Curry

This curry is moderately spicy when made with one chile. For more heat, use an additional half chile. For a mild curry, remove the chile’s ribs and sees before mincing. Serve over a basmati rice pilaf and garnish with fresh cilantro leaves. This is also tasty topped with a drizzle of yogurt or a dollop of chutney. Serves 4 to 6.


  • 2 Tbsp. mild curry powder
  • 112 tsp. garam masala
  • ¼  cup vegetable oil
  • 2 medium onions, chopped fine (about 2 cups)
  • 12 ounces waxy red potatoes (such as Red Bliss), scrubbed and cut into 1/2-inch pieces (about 2 cups)
  • 3 medium cloves garlic, minced
  • 1 Tbsp. grated fresh ginger
  • 1 to 112 serrano chiles, ribs, seeds, and flesh minced
  • 1 Tbsp. tomato paste
  • 12 medium head cauliflower, trimmed, cored, and cut into 1-inch florets (about 4 cups)
  • one 14.5-oz. can diced tomatoes, pulsed in food processor/blender until almost smooth
  • 114 cups water
  • one 16 oz. can chickpeas, drained and rinsed
  • salt
  • 112 cups frozen peas
  • 12 cup coconut milk


  1. Toast curry powder and garam masala in a small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside.
  2. Heat 3 tablespoons oil in large Dutch oven over medium-high heat until shimmering. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes are golden brown on edges, about 10 minutes. (Reduce heat to medium if onions darken too quickly.)
  3. Reduce heat to medium. Clear center of pan and add remaining tablespoon of oil, garlic, ginger, chile, and tomato paste; cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices and cook, stirring constantly, about 1 minute longer. Add cauliflower and cook, stirring constantly, until spices coat florets, abut 2 minutes longer.
  4. Add tomatoes, water, chickpeas, and 1 teaspoon salt; increase heat to medium-high heat an bring mixture to a boil, scraping the bottom of the pan with a wooden spoon to loosen browned bits. Cover and reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are tender, 10-15 minutes. Stir in peas and coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasonings with salt, if desired, and serve immediately, passing condiments separately.