Cauliflower & Garbanzo Curry

Cauliflower gives a good texture to this dish.

• Ready In: 30 mins
• 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 1/2ounce) 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.