This recipe calls for cauliflower, however, I didn’t have any! So I added the veggies that I had in my refrigerator. It worked out just fine.

Serves 4

1 tablespoon oil
1 large onion, chopped
2 medium potatoes, peeled and cubed
1 clove garlic, minced
1 tablespoon fresh ginger, peeled and chopped
1 jalapeno pepper, seeded, chopped
1/2 head medium size cauliflower, cut into 1 inch florets
1 tablespoon tomato paste
1 can (14 fl oz) diced tomatoes
1 tablespoon hot curry paste
1 teaspoon cinnamon
1 1/4 cup water
1 can garbanzo beans, drained and rinsed
1 cup frozen peas
1/4 cup butter
Cilantro, chopped, to sprinkle on top

Heat oil over medium high heat in a large saucepan. Saut̩ onion and garlic until soft, about 8 minutes. Add the rest of the ingredients, bring to a boil and then lower temperature and simmer for 15 Р20 minutes, until potatoes and cauliflower are cooked. Serve with brown rice and cilantro to sprinkle on top.

These Are The Veggies I Used In The Curry Veggies With Garbanzo Beans Recipe

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