- 2 tablespoons olive oil
- 1 medium onion, diced
- 3-4 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- ½ to 1 serrano pepper, seeded and minced (optional - use less or leave it out for a milder version)
- 2 teaspoons garam masala, or to taste
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- 2 cups vegetable broth
- 1 medium baking potato, scrubbed and diced
- 3 cups cauliflower florets (1 small crown or ½ large)
- 2 medium carrots, chopped
- 1 (14 ounce or 400 gram) can crushed tomatoes
- 2 cups fresh green beans, cut into 2 inch pieces
- 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
- Salt to taste
- Fresh cilantro
- Cooked basmati rice
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Coat the bottom of a large saucepan with olive oil and place it over medium heat.
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When the oil is hot, add the onion. Sweat the onion until it becomes soft and translucent, about 5 minutes.
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Add the garlic, ginger, serrano pepper, garam masala, coriander, cumin, turmeric, and black pepper. Cook the spices with the onion for about 1 minute, until the mixture becomes very fragrant, stirring constantly.
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Stir in the broth, potato, cauliflower and carrots. Stir a few times to incorporate. Raise the heat and bring the mixture to a boil.
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Lower the heat and allow pot to simmer for about 15 minutes.
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Stir in the tomatoes, green beans, and chickpeas. Bring the mixture back to a simmer and cover the pot.
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Allow the curry to simmer with the lid on for about 15 minutes, until the green beans are tender.
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Remove the lid and continue simmering the curry for a minute or two, to allow the sauce to thicken up, stirring occasionally.
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Remove the pot from heat and season the curry with salt to taste. Adjust any other seasonings to your liking.
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Divide onto plates and top with cilantro. Serve with basmati rice.