A complex and flavorful curry with vegetables front and center requires a few tricks—the bar is definitely higher here compared with a meat-based curry, where deeper, more complex flavor is inherently easier to achieve. We developed this bold curry for vegetable lovers unwilling to make compromises on flavor but also reluctant to spend hours in the kitchen. This recipe, which is more streamlined than most, uses supermarket staples and store-bought curry powder and garam masala, which we toast in a dry skillet to ramp up their flavor. With chickpeas, potatoes, cauliflower, and peas, it offers an interesting and appealing combination of textures and flavors.