Garbanzo Bean and Cauliflower Curry

Serves: 6

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

A flavorful spice blend is balanced by coconut milk and fresh cilantro. This sauce is a delectable coating for the textures of cauliflower and garbanzos.

Ingredients

Preparation

Heat oil in a large saucepan over medium-high heat. Cook onion until soft, about 5 minutes. Stir in garlic, ginger, cumin, coriander, fennel seeds and turmeric; cook until fragrant, 2 to 3 minutes.

Add garbanzo beans and cauliflower; season with salt and pepper. Stir in diced tomatoes with their juices and coconut milk. Bring to a boil. Reduce heat to medium-low and simmer until cauliflower is tender, about 15 minutes; fold in spinach. Remove from heat and stir in cilantro.

Serve hot over cooked basmati rice with a dollop of yogurt.

Notes

We suggest Pedrosillano café garbanzos in this recipe, which are available in our bulk department. It works just fine with canned, drained beans, too.

More about: cauliflower, chickpeas, coconut milk, curry, garbanzo beans, spices

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