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Ingredients

• 2 tablespoons curry powder (sweet or mild)
• 1 1/2 teaspoons garam masala
• 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 (about 1 Tbsp.)
• 1 tablespoon finely grated fresh ginger
• 1 - 1 1/2 serrano chiles , ribs, seeds, and flesh minced ()
• 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
• salt
• 8 ounces frozen peas (about 1 1/2 cups)
• 1/4 cup heavy cream or coconut milk

Description

This Is A Delicious Side Dish With Any Meat Or Can Easily Be Served With Rice As A Main Course. I Found This In A Cooking Magazine And I'm So Glad To Be Able To Share It For All Of You To Enjoy!

Group Recipes