Ingredients
2 tablespoons vegetable oil
2 1/2 cups chopped onions
5 teaspoons curry powder (try not to use Madras curry unless you like spicy) use more or less to your liking
About 6 cups small cauliflower florets (from 1 medium head) or 2 boxes frozen (thawed)
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
1 14-ounce can unsweetened coconut milk (available in the Asian section of your supermarket)
2 1/2 cups chopped onions
5 teaspoons curry powder (try not to use Madras curry unless you like spicy) use more or less to your liking
About 6 cups small cauliflower florets (from 1 medium head) or 2 boxes frozen (thawed)
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
1 14-ounce can unsweetened coconut milk (available in the Asian section of your supermarket)
Preparation
Heat oil in large skillet over high heat.
Add onions and sauté until golden brown, about 8 minutes.
Add curry powder and stir for about 15 seconds. (Make sure curry powder doesn't burn)
Add cauliflower and garbanzo beans; stir for 1 minute coating everything in the onion curry oil.
Stir in coconut milk and bring to a boil.
Reduce heat to medium-low, cover, and simmer gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, for about 15 minutes.
Season to taste with salt and pepper.
Serve over white rice.
Yield: Makes 4 servings
No comments:
Post a Comment