Curry spices flatter chickpeas, cauliflower and potatoes alike. Serve this zesty meatless dish over brown basmati or jasmine rice. Begin with sliced cucumbers seasoned with salt and fresh mint, and end with pistachio ice cream.
Chickpea, Cauliflower, and Potato Curry
1 Tbs. olive oil
1 large onion, finely chopped
2 serrano chiles, chopped
6-inch (15 cm.) piece fresh ginger about 1 inch (2.5 cm.) in diameter, peeled and minced
1 tsp. cumin seeds
2 cans chickpeas (15 oz./470 g. each), with liquid
1 (14.5 oz./455 g.) can diced tomatoes
1 Tbs. fresh lime juice
3/4 tsp. garam masala
1/4 tsp. ground turmeric
1/2 large head cauliflower, cut into 1-inch (2.5-cm.) florets
2 yukon gold potatoes, cut into 1/2-inch (12-mm.) pieces
Coarse kosher salt and freshly ground pepper
Cooked rice for serving (optional)
1/3 cup (1/2 oz./15 g.) fresh cilantro, minced
In a heavy large saucepan over medium-high heat, warm the oil. Add the onion, chiles, ginger and cumin seeds. Saute until the onion is tender, about 6 minutes. Add the chickpeas with their liquid, tomatoes with their juice, lime juice, 1/2 teaspoon of the garam masala and turmeric. Bring to a boil, and then reduce the heat and simmer for 5 minutes to blend the flavors.
Add the cauliflower, potatoes and 1 cup (8 fl. 0z./250 ml.) water, and simmer until the potatoes are tender, stirring occasionally and adding more water if dry, about 15 minutes. Stir in the remaining 1/4 teaspoon garam masala. Season to taste with salt and pepper.
Divide the rice, if using, among 4 warmed shallow bowls. Spoon the curry over the top, sprinkle with cilantro and serve right away. Serves 4.