"I'm in the mood for curry." Well, I wasn't, really. But then i saw an amazing picture of a Chickpea and Cauliflower Curry dish on the Tastespotting website and I was sold. There were 3 reasons I really wanted to make this:1. I do like curry. Although I don't really think about it all the time, whenever I do have curry, I really enjoy it.
2. I think this would be a great dish for all those vegetarians out there. At the same time, I think the result is also flavorful enough to satisfy any meat-lover.
3. It's so simple! I love simply, tasty recipes!
As I was perusing the produce section of our neighborhood ShopRite, I ran into some gorgeous green beans. I love green beans, but I hardly ever buy them since they can spoil before I return home from my travels. I figured since I was using chickpeas and cauliflower already, why not throw in green beans as well? This recipe is so flexible that you can feel free to add vegetables at will. However, keep in mind that the more vegetables you add, the thicker the entire dish will be.
Vegetable Curry(slightly adapted from Carmen Cooks' Chickpea and Cauliflower Curry recipe)
- 1 tablespoons vegetable oil
- 1 medium yellow onion, chopped
- 3 teaspoons curry powder
- 1 small head cauliflower, cut into florets (about 4 cups)
- ~ 20 medium-sized green beans, halved
- 1 15 1/2-ounce can of garbanzo beans (chickpeas), drained and rinsed
- 1 10-ounce can of diced tomatoes with green chiles
- 1 cup unsweetened coconut milk
1) Heat oil in large skillet over high heat.
2) Add onions and sauté until golden brown, about 6 minutes.
3) Add curry powder and stir 20 seconds.
4) Add cauliflower and garbanzo beans. Stir 1 minute.
5) Add the diced tomatoes with chiles and the coconut milk. Bring to boil.
6) Reduce heat to medium-low and cover.
7) Add green beans.
8) Simmer gently until cauliflower is tender and liquid thickens slightly, stirring occasionally for about 16 minutes.
9) Season to taste with salt and pepper.
This dish can be served as a meal or as a side dish. I love the taste of the tender cauliflower and the soft crunch of the green beans. The coconut milk provided just a touch of creaminess that slightly offset the heat of the chiles.
I found that this dish is great served by itself, over white rice, or (gasp!) over ramen noodles! I think it could have been a little bit spicier, but that's just in my humble opinion. I would probably add a touch of cumin and turmeric to the recipe. The next time I make this, I'll have to figure out how to incorporate these. Mmmmmm...definitely can't wait to make this again!
2) Add onions and sauté until golden brown, about 6 minutes.
3) Add curry powder and stir 20 seconds.
4) Add cauliflower and garbanzo beans. Stir 1 minute.
5) Add the diced tomatoes with chiles and the coconut milk. Bring to boil.
6) Reduce heat to medium-low and cover.
7) Add green beans.
8) Simmer gently until cauliflower is tender and liquid thickens slightly, stirring occasionally for about 16 minutes.
9) Season to taste with salt and pepper.
This dish can be served as a meal or as a side dish. I love the taste of the tender cauliflower and the soft crunch of the green beans. The coconut milk provided just a touch of creaminess that slightly offset the heat of the chiles.
I found that this dish is great served by itself, over white rice, or (gasp!) over ramen noodles! I think it could have been a little bit spicier, but that's just in my humble opinion. I would probably add a touch of cumin and turmeric to the recipe. The next time I make this, I'll have to figure out how to incorporate these. Mmmmmm...definitely can't wait to make this again!
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