 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
A delicious curry/chili that marries the yummy flavors of cauliflower, butternut squash, beans, and indian spices. Ingredients:
1 red pepper, diced |
1/2 red onion, diced |
2 garlic cloves |
1 (16 ounce) bag frozen cauliflower, thawed |
1 (16 ounce) can garbanzo beans, drained and rinsed |
1 (12 ounce) package frozen squash puree, thawed |
1 (14 ounce) can diced tomatoes |
1 tablespoon curry powder |
1 teaspoon cumin, oregano, basil |
1/2 teaspoon ginger |
Directions:
1. Heat a wide pot, sprayed with cooking spray, on medium high heat. Add the pepper, onion, garlic, and cauliflower to the pot, and let cook until the vegetables are browned lightly.
2. In a sauce pot set on medium high heat, combine the diced tomatoes, squash puree, salt, and pepper, until the mixture starts to bubble softly.
3. To the pot of vegetables, add the garbanzo beans and spices and let cook until the flavors are evenly distributed.
4. Pour the mixture of squash and tomato into the pot with the vegetables, and let simmer for 5 to ten minutes, or until thoroughly warmed.
5. Serve over a bed of fresh spinach, and allow the spinach to wilt into the curli . Enjoy!
|
|