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||piece (1 inch) fresh ginger root, finely chopped|
|2||cans (15 ounces) chickpeas, drained|
|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.
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