Saturday, October 23, 2010

Cauliflower and Garbanzo Bean Curry

Cauliflower and Garbanzo Bean Curry

2 tablespoons vegetable oil
2 medium onions, chopped
2 cloves garlic
1 teaspoon mild curry powder
2 teaspoon hot curry powder
1 teaspoon garam masala (optional: otherwise add more curry powder)
1 1/2 cups of dried garbanzo beans (soak in water overnight, the next day cover in water, bring to a boil and simmer for 1 hour) or use 2 cans of garbanzo beans
5-6 cups of cauliflower florets
1 can of coconut milk (for healthier option use light coconut milk or a cup of yogurt)
2 tomatoes, diced
1 jalepeno, seeded and diced (optional)
1/2 cup of fresh chopped parsley or cilantro

Saute onion in oil until tender and translucent.  Add garlic and curry powder and stir for another 2 minutes.  Add beans, cauliflower, coconut milk, tomatoes and jalepenos.  Cook until cauliflower is tender, about 15 minutes.  Stir in parsley and season with salt and pepper to taste.  Serve over basmati rice.

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