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Chickpea and vegetable curry

May 30, 2012
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Serves 4 with leftovers

3tablespoons vegetable oil
3cloves garlic, finely chopped
1medium onion, finely chopped
1pound small yellow potatoes, quartered
1small head cauliflower, cut into florets
4teaspoons garam masala
1teaspoon ground cumin
1teaspoon turmeric
1piece (1 inch) fresh ginger root, finely chopped
2cans (15 ounces) chickpeas, drained
cups water
Salt, to taste
12large cherry tomatoes, quartered
Juice of 1 lime
2tablespoons chopped cilantro
1lime, quartered (for garnish)

1. In a large flameproof casserole over medium heat, heat 2 tablespoons of the oil. Add garlic and cook, stirring, for 1 minute. Add onion, potatoes, and cauliflower. Cook, stirring often, for 5 minutes.

2. Push the vegetables to one side of the pan. Add the remaining 1 tablespoon oil. Stir in the garam masala, cumin, turmeric, and ginger. Cook, stirring, for 1 minute. Add the chick peas, water, and salt. Bring to a boil. Cover the pan, lower the heat, and simmer for 15 minutes, or until vegetables are tender.

3. Stir in tomatoes and lime juice. Cook, stirring occasionally, for 1 minute or until they are hot. Taste for seasoning and add more salt, if you like. Set aside 4 cups of curry for the naan.

4. Ladle the remaining curry among 4 shallow bowls. Sprinkle with cilantro and garnish with lime. Serve with rice. Sally Pasley Vargas

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