Cauliflower & Garbanzo Curry
photo by Anonymous
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
6-7
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
- Chop cauliflower & green beans into bite sized pieces & boil separately for 3-5 minutes or until tender. Set aside.
- Saute onion in oil, 3-5 minutes over medium heat, until soft.
- Add curry, ginger, & cayenne, if desired. Stir about one minute, keeping the heat on medium.
- Add broth, salt & corn starch. The sauce should be about the consistency of milk.
- Add cooked vegetables, beans, and tomatoes. Turn heat up to medium-high. Cook for about 5 minutes, stirring constantly.
- Add chili sauce & cook 1-2 minutes more. The sauce should be nice and thick.
- Serve over hot basmati with mango chutney.
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Reviews
-
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
I'm a New Englander doing my Masters in Landscape Architecture in Germany.
I miss fish & chips, chowder, burritos & buffalo wings, and have decided that I'm going to bring these tastes to my new home here.
My recipes reflect the fact that I travel a lot and often have to deal with substitutions. This has made me a *much* better cook in the long run.
I'm happy to say that, after 18 months, I have finally started to translate my mom's recipes into ml and Celsius. :)