Indian · Free recipe
Chickpea and Vegetable Curry
Chickpeas, cauliflower, and sweet potato simmer in a tomato and coconut milk sauce built on toasted cumin seeds, ginger, and garam masala. The sweet potato slowly collapses into the gravy and thickens it, so every spoonful clings to rice without any cream at all.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Method
-
Heat the oil in a large Dutch oven over medium heat, add the cumin seeds, and let them sizzle for about 30 seconds until they darken a shade and smell nutty.
-
Stir in the onion with a big pinch of salt and cook for 8 to 10 minutes, until soft and golden at the edges.
-
Add the garlic, ginger, garam masala, and turmeric and stir constantly for 1 minute so the spices bloom in the oil without scorching.
-
Pour in the crushed tomatoes and cook for 5 minutes, scraping the bottom, until the mixture darkens and oil begins to pool at the sides.
-
Add the coconut milk, chickpeas, sweet potato, and cauliflower along with 1/2 cup water, bring to a simmer, then cover and cook for 18 to 20 minutes until a knife slides easily through the sweet potato.
-
Uncover, fold in the spinach until just wilted, then finish with lime juice and adjust the salt before serving over rice.
Zest note from the test kitchen
Mash a few of the sweet potato cubes against the side of the pot before adding the spinach; it gives the sauce body without any extra simmering.
