Chickpea and Cauliflower Curry

1. Sauté Aromatics

Warm a tablespoon of olive oil over medium-high heat in a heavy large saucepan. Once hot, add the finely chopped onion, chopped Serrano chiles, minced ginger, and cumin seeds. Sauté for about 6 minutes, or until the onions become tender and fragrant.

2. Simmer Base

Add the chickpeas with their liquid, diced tomatoes with their juice, fresh lime juice, 0.5 teaspoon of garam masala, and ground turmeric. Bring to a boil, then reduce the heat and simmer for about 5 minutes.

3. Cook Vegetables

Add the cauliflower florets and diced Yukon gold potatoes to the pan, along with a cup of water. Let everything simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork.

4. Season and Serve

Once the vegetables are tender, stir in the remaining 0.25 teaspoon of garam masala, and season with coarse kosher salt and freshly ground pepper to taste. Serve over cooked rice if desired, and sprinkle with freshly minced cilantro.