Curries are often called the “stews” of India—slow-simmered dishes layered with warm spices, vegetables, and sometimes meat. This version is a vibrant, aromatic chickpea curry loaded with potatoes, cauliflower, and tomatoes, all bathed in a rich sauce infused with coriander, cumin, ginger, and garam masala. Paired with fragrant basmati rice with tender spinach, it’s a dish that is both hearty and nourishing. Best of all, it can be made vegetarian or with chicken stock for added depth. Serve it with toasted mustard seeds and a sprinkle of fresh cilantro for a meal that’s as beautiful as it is satisfying.
INGREDIENTS:
For Curry:
1 large onion, diced
2 tablespoons vegetable oil
1 teaspoon coriander seeds, crushed
1 teaspoon cumin seeds, crushed
2 tablespoons fresh ginger root, minced
2 cloves garlic, chopped
1 jalapeno, finely chopped
2 teaspoons curry powder
2 teaspoons garam masala
2 tomatoes ripe, cubed
4 cups rich vegetable or chicken stock
2 cups garbanzo beans, fresh or canned
2 large red potatoes peeled and wedged
1 small cauliflower, cut into florets
For Spinach-Basmati Rice:
1 cup basmati rice
1 can vegetable or chicken broth (14 1/2 oz.)
1/2 teaspoon salt
1 bunch spinach, chopped fine
For Garnish:
1 teaspoon black mustard, seeds
1 teaspoon fresh cilantro, chopped
METHOD:
For the Curry:
In a large pot, heat vegetable oil over medium heat. Add diced onion and sauté until light golden brown.
Stir in crushed coriander and cumin seeds. Cook for about 3 minutes, until fragrant and lightly toasted.
Add minced ginger, garlic, and jalapeño; sauté 2 minutes. Stir in curry powder and garam masala, cooking another 3 minutes to bloom the spices.
Add tomatoes, stock, and chickpeas. Bring to a boil.
Add potato wedges, reduce heat, and simmer for 15 minutes.
Stir in cauliflower and continue to cook until all vegetables are tender and the sauce has thickened slightly, about 20 minutes more.
For the Spinach-Basmati Rice:
Rinse rice well under cold water. Place in a saucepan with broth and salt. Bring to a boil.
Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 20–25 minutes.
Stir in chopped spinach, cover again, and let stand for 5 minutes until spinach wilts.
For the Garnish:
In a small skillet lightly coated with nonstick spray, toast mustard seeds over medium heat until they begin to pop. Remove from heat immediately.
To Serve:
Spoon the spinach rice onto a platter or individual bowls. Ladle the curry over the top and sprinkle with toasted mustard seeds and chopped cilantro.
