I took my favorite parts of several different recipes to come up with this rich and flavorful vegetarian curry. I usually serve it with steamed rice, which can cook as the curry comes together. Sometimes I throw a few cardamom pods in when I steam the rice. It adds a great flavor. Don't forget to remove the pods before you serve the rice!
Bring a large pot of water to a boil with 1 teaspoon salt. Add potatoes; boil until easily pierced with a fork, about 10 minutes. Transfer potatoes to a strainer using a slotted spoon; rinse with cold water. Add cauliflower to boiling water; cook until easily pierced with a fork, 3 to 5 minutes. Transfer cauliflower to strainer using slotted spoon; rinse with cold water. Reserve 1/2 cup cooking liquid.
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Combine 3 tablespoons water, curry powder, coriander, cayenne, and saffron in a small bowl until paste forms. Let curry paste stand until flavors blend, about 10 minutes.
Heat ghee in a stockpot over medium heat. Add cumin seeds; cook and stir until seeds begin to pop. Add onion and remaining 1 teaspoon salt; cook and stir until onions begin to soften, about 3 minutes. Add curry paste; cook and stir until fragrant, about 2 minutes more. Add lemon juice, reserved cooking liquid, potatoes, cauliflower, and garbanzo beans; stir well to combine.
Stir green peas, coconut milk, and cilantro into potato-cauliflower mixture; simmer until vegetables are heated through and mixture has thickened slightly, about 10 minutes.
Use red potatoes in place of Yukon Gold potatoes, if desired.
Use mild olive oil or regular butter in place of the ghee, if desired.
229.85 calories; 6.11 g protein; 31.28 g carbohydrates; 5.58 g dietary-fiber; 2.05 g sugars; 10.14 g fat; 7.46 g saturated-fat; 8.19 mg cholesterol; 614.54 IU vitamin-a-iu; 1.41 mg niacin-equivalents; 0.29 mg vitamin-b6; 17.94 mg vitamin-c; 56.63 mcg folate; 40.99 mg calcium; 2.54 mg iron; 38.9 mg magnesium; 279.88 mg potassium; 726.48 mg sodium; 0.09 mg thiamin; 91.25 calories-from-fat; 51 percent-of-calories-from-carbs; 37 percent-of-calories-from-fat; 10 percent-of-calories-from-protein; 27 percent-of-calories-from-sat-fat