Chickpea, Cauliflower and Potato Curry

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion large, finely chopped
• 2 serrano chilies chopped
• 1 piece fresh ginger about 6 inches long and 1 inch in diameter, peeled and minced
• 1 teaspoon cumin seeds
• liquid
• 2 cans chickpeas
• 14 1/2 ounces diced tomatoes
• juices
• 1 tablespoon fresh lime juice
• 3/4 teaspoon garam masala
• 1/4 teaspoon ground turmeric
• 1 inch florets
• 1/2 head cauliflower
• 2 yukon gold potatoes cut into 1/2-inch pieces
• 1 cup water plus more as needed
• coarse kosher salt
• freshly ground pepper
• cooked rice for serving, optional
• 1/3 cup fresh cilantro minced

Nutrition

• Calories : 450 calories
• Carbohydrate : 84 grams
• Fat : 6 grams
• Fiber : 16 grams
• Protein : 18 grams
• SaturatedFat : 0.5 grams
• Sodium : 900 milligrams
• Sugar : 11 grams