A crowd-pleasing vegan main dish, simple to make and perfect to prepare ahead.

Long ago, one of my ancestors was born in India. Though the connection is distant, I love knowing that my roots stretch across the Jewish world—including India, where Jewish communities have flourished for generations. What’s wonderful about Indian cuisine is how accessible it is today: the spices are readily available, and so many dishes are naturally vegan and gluten-free.

If you’ve never attempted a curry before, this is a great place to start.

Cook’s Notes:

• I leave out the chilli because I’m sensitive to heat, but feel free to include it within your comfort zone for a more authentic Indian flavour.

INGREDIENTS:

• 2 tablespoons curry powder (sweet or mild)
• 1 ½ teaspoons garam masala
• 4 tablespoons vegetable oil (divided)
• 2 medium onions, chopped fine (about 2 cups)
• 2-3 potatoes, scrubbed and cut into (1 cm) 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 ½ chilli peppers, ribs, seeds, and flesh minced (optional)
• 1 tablespoon tomato paste
• ½ medium head cauliflower, trimmed, cored, and cut into 2 cm (1-inch) florets (about 4 cups)
• 1 x 400g (14 ounces) tin (can) chopped tomatoes
• 300ml (1 ¼ cups) water
• 1 x400g (14 ounces) tin (can) chickpeas, drained and rinsed
• Salt to taste
• 230g (8 ounces) frozen peas (about 1 1/2 cups)
• 60ml (¼ cup) coconut milk

METHOD:

1. Toast the spices: In a small skillet over medium-high heat, toast the curry powder and garam masala, stirring constantly until slightly darkened and fragrant—about 1 minute. Remove from the pan and set aside.
2. Sauté the vegetables: In a large pot, heat 3 tablespoons of the oil over medium-high heat until shimmering. Add the onions and potatoes and cook, stirring often, until the onions are golden and the potatoes are browned at the edges—about 10 minutes. (Lower the heat if the onions are browning too quickly.)
3. Build the flavour base: Reduce the heat to medium. Clear a space in the centre of the pot and add the remaining 1 tablespoon of oil. Add the garlic, ginger, chilli (if using), and tomato paste. Cook, stirring constantly, until fragrant—about 30 seconds.
4. Add spices and cauliflower: Stir in the toasted spices and cook for 1 minute. Add the cauliflower florets and stir for 2 minutes until well coated in the spice mixture.
5. Simmer the curry: Add the chopped tomatoes, water, and chickpeas. Increase the heat to medium-high and bring to a boil, scraping up any browned bits from the bottom of the pan. Cover, reduce heat to medium, and simmer briskly for 15–25 minutes, stirring occasionally, until all the vegetables are tender.
6. Finish the dish: Stir in the peas and coconut milk. Simmer for another 2 minutes, until the peas are heated through. Taste and season with salt as needed.
7. Serve: Best enjoyed warm, served over rice or with flatbread.

MAKE AHEAD:

Curry can be made up to 3 days in advance. Let cool completely and store in an airtight container in the fridge. Reheat gently on the stovetop until piping hot before serving.