RECIPE 3: Indian-Style Curry

Our blogger Tristan went to Vietnam for a long journey, and brought back many pictures and information about his favorite Vietnam Cuisine. That actually reminds me how wonderful Asian Cuisine is. Let me take you to another journey to Indian! So, today I am going to teach you how to make Indian-Style Curry. 
Before that I am going to talk a little about the background of Curry.  
Curry was first adopted by Western culture as the significant cuisine of Indian food. Curry, literally means vegetables and/or meat cooked with spices with or without a gravy. Most of time Curry is made for practicing national traditions and religions. Curry has the taste of spices, which are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results.

Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas Indian

INGREDIENTS 
2 tablespoons curry powder (sweet or mild) 
1 1/2 teaspoons garam masala 
1/4 cup vegetable oil 
2 cups chopped fine onion
2 cups Red Bliss potatoes, scrubbed and cut into 1/2-inch pieces 
3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon) 
1 tablespoon finely grated fresh ginger 
1 - 1 1/2 serrano chiles, ribs, seeds, and flesh minced (see note above) 
1 tablespoon tomato paste 
1/2 medium head cauliflower, trimmed, cored, and cut into 1-inch florets (about 4 cups) 
1 (14.5-ounce) can diced tomatoes, pulsed in food processor until nearly smooth with 1/4-inch pieces visible 
1 1/4 cups water 1 (15 ounce) can chickpeas, drained and rinsed Table salt 
8 ounces frozen peas (about 1 1/2 cups) 
1/4 cup heavy cream or coconut milk 

INSTRUCTIONS 

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. Remove spices from skillet and set aside. 

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 pan and add remaining tablespoon oil, garlic, ginger, chile, and tomato paste; cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices and cook, stirring constantly, about 1 minute longer. Add cauliflower and cook, stirring constantly, until spices coat florets, about 2 minutes longer. 

4. Add tomatoes, water, chickpeas, and 1 teaspoon salt; increase heat to medium-high and bring mixture to boil, scraping bottom of pan 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. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve immediately, passing condiments separately.