Indian-Style Vegetable Curry

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SERVES 4 TO 6 • TO PREP 1 HOUR 15 MINUTES • STORE UP TO 3 DAYS • TO FINISH 40 MINUTES

WHY THIS RECIPE WORKS: Vegetable curries can be complicated affairs, with lengthy ingredient lists and fussy techniques meant to compensate for the lack of meat. We wanted a curry that we could make easily without sacrificing flavor or overloading the dish with harsh spices. Toasting store-bought curry powder in a skillet turned it into a flavor powerhouse, and garam masala added warm, complex flavor. Because the spices’ flavors mellowed overnight, we found we needed generous amounts. To build the rest of our flavor base, we sautéed onions, garlic, ginger, and fresh jalapeño with some tomato paste for sweetness. Chickpeas made the curry feel more substantial. For the vegetables, we liked hearty potatoes plus cauliflower and peas for texture and color. Sautéing the potatoes along with the onions allowed them to take on golden-brown color and great flavor. We added the cauliflower off the heat to prevent it from ending up mushy and overcooked. As the curry rested overnight, its flavors melded and deepened. Before serving, we added peas, cilantro, and a splash of coconut milk for richness and fresh flavor. For more heat, include the jalapeño seeds and ribs. Serve with basmati rice and plain whole-milk yogurt. See the sidebar that follows the recipe.

5	cups water
2	tablespoons curry powder
1½	teaspoons garam masala
1	(14.5-ounce) can diced tomatoes
¼	cup vegetable oil
2	onions, chopped
12	ounces red potatoes, unpeeled, cut into ½-inch pieces
3	garlic cloves, minced
1	tablespoon grated fresh ginger
1	jalapeño chile, stemmed, seeded, and minced
1	tablespoon tomato paste
1	(14-ounce) can chickpeas, rinsed
	Salt
½	head cauliflower (1 pound), cored and cut into 1-inch florets

TO FINISH AND SERVE
1½	cups frozen peas
½	cup canned coconut milk
2	tablespoons minced fresh cilantro

TO PREP

1. Refrigerate 3 cups water. Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Transfer to small bowl and set aside. Pulse tomatoes with their juice in food processor until coarsely chopped, 3 to 4 pulses; set aside.

2. Heat 3 tablespoons oil in 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.

3. Reduce heat to medium and push vegetables to sides of pot. Add remaining 1 tablespoon oil, garlic, ginger, jalapeño, and tomato paste to center of pot and cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices and cook, stirring constantly, for 1 minute.

4. Stir in remaining 2 cups water, pulsed tomatoes, chickpeas, and 1 teaspoon salt, scraping up any browned bits; bring to boil. Cover, reduce heat to medium, and simmer briskly, stirring occasionally, until vegetables are almost tender, about 20 minutes.

5. Off heat, stir in cauliflower and let sit, uncovered, for 30 minutes. Stir in chilled water to finish cooling.

TO STORE

6. Leave stew in pot or transfer to storage container. Cover and refrigerate for up to 3 days.

TO FINISH AND SERVE

7. Transfer stew to Dutch oven, if necessary. Bring to simmer over medium heat. Cover, reduce heat to medium-low, and simmer, stirring often, until cauliflower is tender, 20 to 25 minutes. Off heat, stir in peas and coconut milk and let sit until heated through, about 5 minutes. Adjust curry consistency with hot water as needed. Stir in cilantro and season with salt to taste. Serve immediately.