WHY THIS RECIPE WORKS This is possibly the ultimate Indian vegetable curry, with its wide variety of perfectly cooked vegetables and deeply flavorful (but weeknight-friendly) curry sauce. Toasting store-bought curry powder in a skillet made it a flavor powerhouse, and garam masala added even more spice flavor. We also used a generous amount of sautéed onion, garlic, ginger, and fresh chile, as well as tomato paste for sweetness. For the vegetables, we chose potatoes, cauliflower, and peas, plus convenient canned chickpeas. Sautéing the spices and main ingredients together enhanced and melded the flavors. Finally, we rounded out the sauce with pureed canned tomatoes, water, and a splash of coconut milk. For more heat, include the chile seeds and ribs when mincing. We prefer the richer flavor of regular coconut milk here; however, light coconut milk can be substituted. Serve over rice or with naan.

Serves 4 to 6

Total time: 55 minutes

INGREDIENTS

• 1 (14.5-ounce) can diced tomatoes
• 3 tablespoons vegetable oil
• 1 tablespoon plus 1 teaspoon curry powder
• 1½ teaspoons garam masala
• 2 onions, chopped fine
• 12 ounces red potatoes, unpeeled, cut into ½-inch pieces
• Salt and pepper
• 3 garlic cloves, minced
• 1 serrano chile, stemmed, seeded, and minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon tomato paste
• ½ head cauliflower (1 pound), cut into 1-inch florets
• 1½ cups water
• 1 (15-ounce) can chickpeas, rinsed
• 1½ cups frozen peas
• ½ cup canned coconut milk
• ¼ cup minced fresh cilantro

INSTRUCTIONS

1. Pulse diced tomatoes with their juice in food processor until nearly smooth, with some ¼-inch pieces visible, about 3 pulses.
2. Heat oil in 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 at edges, about 10 minutes.
3. 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.
4. Gradually stir in water, scraping up any browned bits. Stir in chickpeas and processed tomatoes and bring to simmer. Cover, reduce heat to medium-low, and gently simmer until vegetables are tender, 20 to 25 minutes.
5. Uncover, stir in frozen 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.