While the curry is cooking, prepare a pot of rice. We threw a bay leaf, a few cardamom pods, and the leftover nub of garlic into our pot of rice for some subtle seasoning. This thick curry would also be great with naan bread or chapati.
Potato and Cauliflower Curry
1 large or 2 small onions, diced small
1 pound (about 6 small) red potatoes, cut into small cubes
1 small head of cauliflower, cut into bite-sized pieces
1-inch nub of garlic, minced or grated on a microplane
1 teaspoon cumin
2 teaspoons curry powder
1/4 teaspoon turmeric
1 (28-ounce) can diced tomatoes in their juices
1/4 cup yogurt
Heat a teaspoon of olive oil in a 4- to 6- quart dutch oven over medium-high heat. Cook the onions with a half teaspoon of salt until they are soft and translucent. Add the potatoes with another half teaspoon of salt and cook until they are browned on all sides. Add the cauliflower and cook until it is also browned in spots.
Toss in all of the spices and stir until they are fragrant, about 30 seconds. Pour in the tomatoes and their juices. Bring everything to a boil, then reduce the heat to medium-low. Cover the pot and let the curry simmer until the potatoes and cauliflower are soft, 15-20 minutes. For a thicker sauce, remove the lid in the last five minutes of cooking to let moisture evaporate.
Turn off the heat and stir in the yogurt. Taste the curry and adjust the salt, pepper, or other seasonings as desired. This curry will keep for one week refrigerated or up to 6 months frozen. (If you're planning on freezing some of it, don't add the yogurt until you're ready to serve the curry.)
(Image: Emma Christensen)