Indian-Style Curry with Sweet Potatoes, Green Beans, and Chickpeas

From Cook's Illustrated | May/June 2007

Why this recipe works:

Toasting store-bought curry powder in a skillet for our vegetable curry recipe turned it into a flavor powerhouse. Further experimentation proved that a few pinches of garam masala added even more spice flavor. To build the rest of our flavor base, we started with a generous amount of sautéed… read more

Toasting store-bought curry powder in a skillet for our vegetable curry recipe turned it into a flavor powerhouse. Further experimentation proved that a few pinches of garam masala added even more spice flavor. To build the rest of our flavor base, we started with a generous amount of sautéed onion, ghee (or vegetable oil), garlic, ginger, fresh chiles, and tomato paste for sweetness.

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Serves 4 to 6 as a main course

This curry is moderately spicy when made with one chile. For more heat, use an additional half chile. For a mild curry, remove the chile's ribs and seeds before mincing. Onions can be pulsed in a food processor. You can substitute 2 teaspoons ground coriander, 1/2 teaspoon ground black pepper, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon for the garam masala. Serve with Basmati Rice Pilaf (see related recipe), passing yogurt and at least one type of chutney or relish at the table, (see related recipes and tastings).

Ingredients

Detail sfs indian stylevegetablecurry 8
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