Indian Curry With Potatoes, Cauliflower, Peas, And Chickpeas

1. Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Transfer to small bowl and set aside. Pulse tomatoes in food processor until coarsely chopped, 3 to 4 pulses.
2. Heat 3 tablespoons oil in large Dutch oven over medium-high heat until shimmering. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes are golden brown on edges, about 10 minutes. (Reduce heat to medium if onions darken too quickly.)
3. Reduce heat to medium. Clear center of pot and add remaining 1 tablespoon oil, garlic, ginger, serrano, and tomato paste and cook, stirring constantly, until fragrant, about 30 seconds. Add reserved toasted spices and cook, stirring constantly, about 1 minute. Add cauliflower and cook, stirring constantly, until spices coat florets, about 2 minutes longer.
4. Add tomatoes, chickpeas, water, and 1 teaspoon salt. Increase heat to medium-high and bring mixture to boil, scraping bottom of pot with wooden spoon to loosen browned bits. Cover and reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes.
5. Stir in peas and cream and continue to cook until heated through, about 2 minutes. Season with salt to taste and serve immediately, passing condiments separately.

INDIAN-STYLE CURRY WITH SWEET POTATOES, EGGPLANT, GREEN BEANS, AND CHICKPEAS
Substitute 12 ounces sweet potatoes, peeled and cut into 1⁄2-inch dice, for red potatoes. Substitute 1-1⁄2 cups green beans, trimmed and cut into 1-inch pieces, and 1 eggplant, cut into 1⁄2-inch pieces (3 cups), for cauliflower. Omit peas.