Indian-Style Curry with Potatoes, Cauliflower, and Chickpeas (Recipe #155)

        Back in July of 2020, I started this food blog and the third recipe that I did was the original recipe for this Indian-Style curry. The first recipe called for sweet potatoes, eggplant, green beans, and chickpeas. This recipe kept the chickpeas, but swapped the sweet potatoes for red potatoes, and the cauliflower in place of the eggplant and green beans. This version of the recipe also included the same chutney.

I liked this version better than the first one. That could be because my skills have improved. That could be because I like cauliflower more than eggplant. I am not sure the exact reason why, but I did enjoy this version more. This version used the same sauce, it still included coconut milk, and it called for an addition of cilantro at the end.

I really enjoyed making this curry because it helped me to realize that I have just begun to make progress in the kitchen. I am paying closer attention to the sounds that food makes, to the smell food has at all stages, and the way food reacts to different cooking methods. I know I have a long way to go, but I am ready to put in the work to become great.

Taste: 8/10

Level of difficulty: 1/5

Notes for next time: This was good, but not the best curry that I have had.