Garbanzo Bean and Cauliflower Curry
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.
- 1 tablespoon high-heat oil Add to list
- 1 onion, chopped Add to list
- 3 cloves garlic, minced Add to list
- 1 teaspoon grated fresh ginger Add to list
- 1 teaspoon ground cumin Add to list
- 1/2 teaspoon ground coriander Add to list
- 1/2 teaspoon fennel seeds Add to list
- 1/4 teaspoon turmeric Add to list
- 3 cups cooked garbanzo beans Add to list
- 1 head cauliflower, cut into florets Add to list
- Salt and pepper, to taste Add to list
- 2 (15-ounce) cans diced tomatoes Add to list
- 1 (15-ounce) can light coconut milk Add to list
- 5 ounces baby spinach Add to list
- 1/4 cup chopped fresh cilantro Add to list
- 3 cups cooked basmati rice Add to list
- Plain yogurt, for serving Add to list
Heat oil in a large saucepan over medium-high heat. Cook onions 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 the heat and stir in cilantro.
Serve hot over cooked basmati rice with a dollop of yogurt.
We suggest Pedrosillano café garbanzos in this recipe, which are available in our bulk department. It works just fine with canned, drained beans, too.