Indian-Style Vegetable Curry with Potatoes and Cauliflower
A hearty one-pot meal with tender cauliflower, golden potatoes, and chickpeas
Why This Recipe Works
High-heat sautéing and a brief simmer ensure the cauliflower stays tender-crisp while the potatoes fully soften. This hearty curry relies on a deeply toasted spice base to carry warmth through the vegetable-heavy sauce.
Instructions
Heat the oil in a large Dutch oven over medium-high heat until it shimmers but does not smoke.
Add the onion, cauliflower, and potatoes. Sauté until the vegetables are lightly browned at the edges and the onion is translucent, about 8-10 minutes.
Stir in the ginger, garlic, chili, curry powder, and turmeric. Cook until the spices are fragrant and the garlic has softened, about 1 minute—keep the mixture moving to prevent the dry spices from burning.
Add the tomato paste and stir constantly to coat the vegetables until the paste begins to darken and smells slightly sweet.
Pour in the diced tomatoes, broth, and chickpeas. Bring the liquid to a simmer, then reduce the heat to medium-low, cover, and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
Stir in the peas and cook just until they are heated through and bright green, about 2 minutes.
Remove the pot from the heat and stir in the cilantro. Season with salt and pepper to taste and serve hot with rice or naan.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 4 days.
