Cauliflower & Garbanzo Curry |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 7 |
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Cauliflower gives a good texture to this dish. Ingredients:
1 medium cauliflower |
1/2 lb fresh green beans |
1 medium onion, chopped |
2 tablespoons olive oil |
4 -8 teaspoons curry powder |
1/2-1 teaspoon ground ginger |
cayenne, to taste |
12 ounces vegetable broth |
1 -2 tablespoon cornstarch |
1/2 teaspoon salt |
2 (15 1/2 ounce) cans garbanzo beans, drained & rinsed |
1 cup fresh tomato, chopped |
2 tablespoons chili sauce |
2 cups basmati rice, cooked |
Directions:
1. Chop cauliflower & green beans into bite sized pieces & boil separately for 3-5 minutes or until tender. Set aside.
2. Saute onion in oil, 3-5 minutes over medium heat, until soft.
3. Add curry, ginger, & cayenne, if desired. Stir about one minute, keeping the heat on medium.
4. Add broth, salt & corn starch. The sauce should be about the consistency of milk.
5. Add cooked vegetables, beans, and tomatoes. Turn heat up to medium-high. Cook for about 5 minutes, stirring constantly.
6. Add chili sauce & cook 1-2 minutes more. The sauce should be nice and thick.
7. Serve over hot basmati with mango chutney.
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