Vegetable Curry

Categories: Indian, Vegetarian

Ingredients

• 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 sweet potatoes , peeled and cut into 1/2-inch dice
• 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 1/2 cups green beans , trimmed and cut into 1-inch pieces
• 1 medium eggplant , cut into 1/2-inch pieces
• 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
• Table salt
• 1/4 cup heavy cream or coconut milk
• For Condiments: Plain whole-milk yogurt or see related recipes

Directions

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 green beans and eggplant and cook, stirring constantly, until spices coat vegetables, 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 cream or coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve immediately, passing condiments separately.

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