Indian curry with potatoes, cauliflower, peas, and chickpeas from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Accompaniments: Onion relish; Cilantro-mint chutney

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on November 16, 2020

    I hesitated to make this because I have not had great luck with Asian recipes from this book. I should have listened to that feeling but this sounded so good. The end result was disappointing. The flavor was very one-note and even without the chile it was much too spicy for my kids. I won't be making this again.

  • macfadden on March 22, 2017

    This was well-received by everyone. I didn't bother blending the diced tomatoes and it worked just fine. It was pleasantly creamy from the coconut milk.

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