1 large yellow onion, chopped (about 2 cups)
1 Tbsp ground coriander
1 tsp ground cumin
1 Tbsp finely chopped ginger
1 Tbsp finely chopped garlic
1 tsp garam masala
1 tsp ground turmeric
1 tsp chile powder or to taste
Yukon gold potatoes, peeled and chopped/quartered depending on size
Add cauliflower, potatoes, and salt and cook, stirring frequently, until vegetables begin to soften, about 10 minutes. Add the tomatoes, coconut milk or broth and peas and bring to a boil. Lower heat and simmer about 15-20 minutes or until the potatoes are fork-tender. Stir in cilantro and season to taste with more salt as needed. Serve with basmati rice.
Notes/Results: Just a good simple curry--hearty and good. You can change around the spices, add more chile, or liquid if desired. This hit the spot as I was craving curry and I'd happily make it again.
I'll be rounding up the dishes from this round of Cook the Books shortly on the site. If you missed this round and love food, books and foodie book, join us for our October/November round, hosted by Claudia of Honey From Rock. We'll be reading The City Baker's Guide to Country Living by Louise Miller.