Cauliflower & Garbanzo Curry

Total Time
30mins
Prep 15 mins
Cook 15 mins

Cauliflower gives a good texture to this dish.

Ingredients Nutrition

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.

Reviews

(3)
Most Helpful

I've made this twice now. We liked it so much the first time, I actually made it tonight for Christmas dinner! We added potatoes and baby corns and they went well with the other veggies. We also used canned tomatoes, and it was fine. Very delicious recipe, and very easy the 2nd time around! :)

sillygooose777 December 25, 2006

This turned out a lot better than I expected. I was worried about the use of the cornflour to thicken it and curry powder instead of using the individual spices but they were OK (I used the lesser amount of each). You wouldn't miss the cornflour if it wasn't there, I think, as the rice absorbs all the sauce nicely. I cheated slightly and cooked the cauliflower with the onion and used peas instead of green beans. I added the (frozen) peas 5 minutes before the end. I wasn't sure what kind of chili sauce was intended, so I put in a few dashes of Tabasco sauce, which smelled weird, but tasted fine. The combination of cauliflower with chickpeas is a good one and I'll make it again, but will play with the spices next time. Thanks for posting it Larix.

Jo C October 14, 2006

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