Here is a recipe that took less than 45 minutes. We love traveling the world through food without having to leave EP! Enjoy it on a cold day--your kitchen will smell great and your belly will be warm. My 9 year old thought this was too spicey, just so you know it is medium heat, adjust your seasonings accordingly.
Vegetable Curry Yield: 6 servings
2 Tble mild or sweet curry powder
1 ½ tsp garam marsala
3 Tble olive oil
2 medium onions, diced
2 cups peeled and diced potatoes
3 cloves garlic, minced
1 Tble grated fresh ginger or 2 tsp ground dried ginger
3 Tble finely chopped medium or hot pepper
1 Tble tomato paste
1 small head cauliflower, cut into bite-sized pieces
1 ¼ cup water
14.5 oz. diced tomatoes with juices
15 oz can garbanzo beans, rinsed and drained
Plain yogurt on the side and Naan bread
Cooked rice of your choosing, (I used 1 cup dried)
1.) In a small skillet, combine the curry powder and garam marsala. Toast the spices over medium heat for about two minutes. They will be fragrant and darken a little.
2.) I a large skillet or Dutch oven, heat olive oil over medium-high heat until very hot. Add in the onions and potatoes. Cook for about 10 minutes or until the onions start to turn brown on the edges. Than, reduce the heat to medium. Stir in the garlic, ginger, pepper, and tomato paste. Let everything cook for 30 seconds, than add in the toasted spices. Stir in the cauliflower and stir so the spices coat the cauliflower.
3.) Add in the tomatoes, water garbanzo beans and 1 teaspoon of salt. Bring everything to a boil and remember to stir. Cover the pan and let the vegetables simmer until they are tender, maybe another 10 minutes. I stirred it twice while it was at this stage.
4.) Meanwhile, cook your rice. Heat or bake your Naan bread if serving with the curry. Salt and pepper to your taste before serving.