""I went through a big Indian phase years ago and made this recipe so many times that I had to take about a decade off from making it. I've happily rediscovered it—a quick vegetarian main dish, perfect for hectic weeknights." —Allie Lewis Clapp, Food Editor..."
INGREDIENTS
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Cook 1 chopped onion, 1 sliced garlic clove, and 2 tablespoons chopped peeled ginger in 2 tablespoons vegetable oil with 2 cardamom pods and 1 teaspoon curry powder until onion is soft, 8-10 minutes. Add one 28-ounce can peeled whole tomatoes with th