• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 14.5 ounce can diced tomatoes
  • 3 tablespoons olive oil divided (2 and 1)
  • 3 teaspoons mild or sweet curry powder
  • 1 teaspoon red curry powder
  • 1 teaspoon garam masala
  • 2 onions minced (about 2 cups)
  • One medium red potato cut into 1/2 inch pieces
  • 1/2 yam cut into 1/2 inch pieces, about 3/4 cup
  • Note: you may switch out your yam for 2 red potatoes or vice versa
  • 3 garlic cloves minced
  • 1 tablespoon grated or minced fresh ginger
  • 1 tablespoon tomato paste
  • 1 Serrano chile stemmed, seeded, and minced
  • Note: seeds may be added if you want to increase heat
  • 1/2 head cauliflower trimmed, cored, and cut into 1-inch florets, about 3 cups
  • 1 1/4 cups water
  • 1 14.5 ounce can chickpeas, drained and rinsed
  • 1/2 teaspoon salt or to taste
  • 1 1/2 cups frozen peas about 6 ounces
  • 1/2 cup plain Greek yogurt For vegan option, use coconut yogurt, cream or milk
  • 1/2 cup chopped fresh cilantro optional
  • Unsalted cashews and chopped green onions for garnish (optional)
  1. Instructions
  2. Pulse the tomatoes, with their juice, in a food processor until mostly smooth, about 8 pulses.
  3. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat until shimmering. Add the curry powders and garam masala, and cook until fragrant, about 10 seconds. Add the onions, yam and potato and cook, stirring occasionally, until the onions are browned and the vegetables are softened slightly, about 7 minutes. Reduce the heat to medium. Clear the center of the pot, stir in the remaining 1 tablespoon oil, garlic, ginger, tomato paste, and chile, and cook about 30 seconds. Add the cauliflower and cook, stirring occasionally, until the spices coat the florets, about 2 minutes.
  4. Stir in the processed tomatoes, water, chickpeas, and 1/2 teaspoon salt, scraping up any browned bits. Bring to a simmer, cover and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
  5. Stir in the peas and continue to cook until heated through, about 2 minutes longer. Off the heat, stir in the yogurt. Serve over rice with cilantro, cashews and green onions for garnish.