Cook the rice.
Heat oil in a large saucepan over medium heat. Add onion and serrano; cook 3-4 minutes or until onion is softened.
Add potato, chickpeas, curry powder, garlic, and ginger. Cook and stir 3-4 minutes or until fragrant.
Stir in coconut milk and bring to a simmer. Reduce heat to medium low; cover and cook 8-9 minutes or until potato is tender, stirring frequently.
Add cauliflower, juice, peas, and salt to pan; simmer 4-5 minutes or until cauliflower is tender. Serve curry with rice.
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