Chickpea and Vegetable Curry
INGREDIENTS
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3 tablespoons vegetable oil
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3 cloves garlic, finely chopped
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1 medium onion, finely chopped
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1 pound small yellow potatoes, quartered
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1 small head cauliflower, cut into florets
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4 teaspoons garam masala
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1 teaspoon ground cumin
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1 teaspoon turmeric
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1 piece (1 inch) fresh ginger root, finely chopped
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2 cans (15 ounces) chickpeas, drained
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2½ cups water
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Salt, to taste
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12 large cherry tomatoes, quartered
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Juice of 1 lime
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2 tablespoons chopped cilantro
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1 lime, quartered (for garnish)
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