This is by far the easiest and most delicious curry I have ever made. It's my own personal twist on Aloo Gobi, a traditionally dry Indian dish consisting of potatoes and cauliflower. The coconut milk adds the extra sauciness, my favourite part of curry. Serve with basmati rice or, even better, with breads such as roti, naan or pita.
1/4 cup (65ml) olive oil
1 medium onion, chopped
1 tablespoon minced garlic
1 teaspoon cumin seeds
1 (400g) tin diced tomatoes
1 (400ml) tin coconut milk
2 tablespoons ground coriander
1 tablespoon salt
1 tablespoon ground turmeric
1 tablespoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
3 large potatoes, peeled and cubed
1 medium head cauliflower, chopped into bite size pieces
1 (400g) tin chickpeas, drained
2 tablespoons garam masala
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Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.
Stir in tomatoes and coconut milk and the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower and chickpeas. Blend well. Reduce heat to low and cover.
Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on the size of the potato chunks). Sprinkle in the garam masala, stir and cook for an additional 5 minutes.
Garam masala is a blend of ground spices. Find it in the herbs and spices section at the supermarket.
I thought this was fan-tastic. I actually made this twice -- the first time the cayenne pepper was so overwhelming I had to dilute it with heaps of coconut milk. But, I made it a second time w/o the pepper and it was a lot easier to eat. The coconut milk + diced tomatoes idea is a great one. The flavour is very creamy with a hint of sweetness. Thanks for posting! - 17 Jun 2010