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Chickpea, Cauliflower and Potato Curry

yield: 4 total time: 50 minutes
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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
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