VEGETABLE CURRY TASTY

Ingredients

• ¼ cup coconut or vegetable oil (60 mL), divided
• 2 small yellow onions, diced
• 2 green chillies chopped
• 2 cups potato (450 g), cubed
• 1 tablespoon tomato paste
• 2 tablespoons fresh ginger, minced
• 3 cloves garlic, minced
• 1 ½ teaspoons garam masala
• 2 tablespoons curry powder
• 1 head cauliflower, cut into small florets
• 15 oz diced tomato (425 g), 1 can
• 15 oz chickpeas (425 g), 1 can, drained
• 1/2 cup frozen peas
• 1 ¼ cups water (360 mL)
• salt, to taste
• ¾ cup coconut milk (180 mL)

Preparation

1. In a medium pot, heat 3 tablespoons of oil in a large Dutch oven (cast iron pot) over medium-high heat until shimmering. Add the onions, green chillies and potatoes and cook, stirring occasionally, until the onions are caramelized and potatoes are golden brown around the edges, about 10 minutes.
2. Reduce the heat to medium. Add the remaining tablespoon of oil, the tomato paste, ginger, and garlic. Cook, stirring constantly, until fragrant, about 30 seconds. Add the garam masala and curry powder and cook, stirring constantly, about 1 minute longer.
3. Add cauliflower and cook, stirring constantly, until the spices coat the florets, about 2 minutes longer.
4. Add the tomatoes, chickpeas, green peas, water, and salt and stir to combine. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender, 10-15 minutes.
5. Stir in the coconut milk. Cook until heated through, about 2 minutes longer. Remove from the heat.
6. Serve the curry over rice with the naan on the side.

Source: Tasty