Indian-style Curry With Potatoes, Cauliflower, Peas, And Chickpeas

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Ingredients

    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 Red Bliss potatoes , scrubbed and cut into 1/2-inch pieces (about 2 cups)
    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
    1/2 medium head cauliflower , trimmed, cored, and cut into 1-inch florets (about 4 cups)
    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
    8 ounces frozen peas (about 1 1/2 cups)
    1/4 cup coconut milk
    For Condiments: Plain whole-milk yogurt or see related recipes

Description

Cook's Illustrated Serve With Basmati Rice Pilaf (see Related Recipe), Passing Yogurt And At Least One Type Of Chutney Or Relish At The Table, (see Related Recipes And Tastings).

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