Tastes like Take-Out Curry
America's Test Kitchen is one of my favorite TV cooking shows. If you've never seen this PBS cooking show, you are really missing out on some great information. In addition to demonstrating a variety of recipes in each episode, they review a kitchen tool or item, for example crock pots, and then review major food products, for example can crushed tomatoes.
I've been trying to make a decent curry for about 2 years now. The following recipe was demonstrated on a recent America's Test Kitchen episode. I decided to give it a try and was completely satisfied. My search for a good curry recipe is over.
Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas
from the Episode: America's Test Kitchen's Indian Favorites, Simplified
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 seeds before mincing. Onions can be pulsed in a food processor. You can substitute 2 teaspoons ground coriander, 1/2 teaspoon ground black pepper, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon for the garam masala. Serves 4 to 6 as a main course
2 tablespoons curry powder (sweet or mild)
1 1/2 teaspoons garam masala (see note above)
1/4 cup vegetable oil
2 medium onions , chopped fine (about 2 cups)
12 ounces Red Bliss potatoes , scrubbed and cut into 1/2-inch pieces
(about 2 cups)
3 medium cloves garlic , minced or pressed through a garlic press
(about 1 tablespoon)
1 tablespoon finely grated fresh ginger
1 - 1 1/2 serrano chiles , ribs, seeds, and flesh minced (see note above)
1 tablespoon tomato paste
1/2 medium head cauliflower , trimmed, cored, and cut into 1-inch
florets (about 4 cups)
1 can (14 1/2 ounces) diced tomatoes , pulsed in food processor
until nearly smooth with 1/4-inch pieces visible
1 1/4 cups water
1 (15 ounce) can chickpeas , drained and rinsed
8 ounces frozen peas (about 1 1/2 cups)
1/4 cup heavy cream or coconut milk
1. 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. 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 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, about 2 minutes longer.
4. Add tomatoes, water, chickpeas, and 1 teaspoon salt; increase heat to medium-high and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Cover and reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are
tender, 10 to 15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve immediately, passing condiments separately.