Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas | America's Test Kitchen

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 (14.5-ounce) can 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 heavy cream or coconut milk