Skillet Curry with Cauliflower, Potatoes, and Chickpeas
By Julia Collin DavisonPublished on February 27, 2025
Time
50 minutes
Yield
Serves 4
Ingredients
Before You Begin
You will need a 12-inch skillet or brassier with tight-fitting lid for this recipe. Feel free to substitute ghee for the olive oil. You can use store-bought curry powder or make your own Mild Curry Powder. To make the dish spicier, include the jalapeño seeds and ribs. Serve with basmati rice.
Instructions
- Pulse tomatoes with their juice in food processor until no large chunks remain, about 12 pulses.
- Heat oil in 12-inch nonstick skillet or braiser over medium heat until shimmering. Add curry powder and garam masala and cook, stirring constantly, until fragrant, about 30 seconds. Stir in potatoes, onion, and salt and cook, stirring frequently, until onion is softened and lightly browned, about 10 minutes. Stir in garlic, ginger, jalapeño, and tomato paste, and cook until fragrant, about 30 seconds.
- Slowly stir in water and processed tomatoes, stirring out up any clumps. Stir in chickpeas and cauliflower and bring to a simmer. Cover, reduce heat to medium-low, and simmer until cauliflower and potatoes are tender, 12 to 18 minutes.
- Stir in peas and coconut milk and reheat briefly over medium-low heat until hot, 1 to 2 minutes. Stir in cilantro, season with salt to taste, and serve.
Time
50 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Indian vegetable curries can be complicated affairs with lengthy ingredient lists and fussy techniques, but we wanted a simpler weeknight recipe that didn’t sacrifice flavor or perfectly cooked vegetables. To boost the flavor of the curry powder, we bloomed it in oil and added a little garam masala, a jalapeño, and some fresh ginger. For the sauce, we used a combination of pureed canned tomatoes and water and then finished it with splash of coconut milk just before serving to preserve its fresh flavor. A hearty trio of cauliflower, potatoes, and peas cooked perfectly right in the sauce, and a can of chickpeas added a little extra protein. Lastly, we stirred in cilantro for a touch of brightness.
Before You Begin
You will need a 12-inch skillet or brassier with tight-fitting lid for this recipe. Feel free to substitute ghee for the olive oil. You can use store-bought curry powder or make your own Mild Curry Powder. To make the dish spicier, include the jalapeño seeds and ribs. Serve with basmati rice.
Instructions
- Pulse tomatoes with their juice in food processor until no large chunks remain, about 12 pulses.
- Heat oil in 12-inch nonstick skillet or braiser over medium heat until shimmering. Add curry powder and garam masala and cook, stirring constantly, until fragrant, about 30 seconds. Stir in potatoes, onion, and salt and cook, stirring frequently, until onion is softened and lightly browned, about 10 minutes. Stir in garlic, ginger, jalapeño, and tomato paste, and cook until fragrant, about 30 seconds.
- Slowly stir in water and processed tomatoes, stirring out up any clumps. Stir in chickpeas and cauliflower and bring to a simmer. Cover, reduce heat to medium-low, and simmer until cauliflower and potatoes are tender, 12 to 18 minutes.
- Stir in peas and coconut milk and reheat briefly over medium-low heat until hot, 1 to 2 minutes. Stir in cilantro, season with salt to taste, and serve.
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