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Serves 4 with leftovers
| 3 | tablespoons vegetable oil |
| 3 | cloves garlic, finely chopped |
| 1 | medium onion, finely chopped |
| 1 | pound small yellow potatoes, quartered |
| 1 | small head cauliflower, cut into florets |
| 4 | teaspoons garam masala |
| 1 | teaspoon ground cumin |
| 1 | teaspoon turmeric |
| 1 | piece (1 inch) fresh ginger root, finely chopped |
| 2 | cans (15 ounces) chickpeas, drained |
| 2½ | cups water |
| Salt, to taste | |
| 12 | large cherry tomatoes, quartered |
| Juice of 1 lime | |
| 2 | tablespoons chopped cilantro |
| 1 | lime, 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 chickpeas, water, and salt. Bring to a boil. Cover the pan, lower the heat, and simmer for 15 minutes, or until vegetables are tender.
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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 into 4 shallow bowls. Sprinkle with cilantro and garnish with lime. Serve with rice. Sally Pasley
Vargas