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Related recipes: Beans and Grains, Cauliflower, Coconut, Dairy-Free, Egg-Free, Fall, Herbs, High Fiber, Indian, Main Dishes, Natural Sweetener, Potatoes, Quick & Easy, Side Dishes, Soy-Free, Tomatoes, Vegetables, Vegetarian, Winter
Quick & EasyCooking Time: 15 minutes
Prep Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings
2 Tbs (30mL) extra virgin olive oil
1/2-inch (1-cm) piece of fresh ginger, cut into very thin strips
1 tsp (2g) cumin seeds
1/2 tsp (2g) black mustard seeds
2 or 3 medium-sized potatoes, cut into 1/2-inch (1-cm) cubes
1 head of cauliflower, cut into small flowers
1/2 tsp (1g) turmeric
2 tsp (3g) coriander powder
1 tsp (2g) curry powder
1 tsp (4g) organic cane sugar or honey
2 tsp (12g) sea salt
1 Tbs (15g) tomato paste
1 to 2 cups (240 to 480mL) coconut milk
2 cups (365g) garbanzo beans, cooked
1/4 cup (9g) chopped cilantro
Heat a 1 1/2-quart (1.2-L) skillet. Add the oil.
Add the ginger, cumin, and mustard seeds.
When the seeds pop, add the potatoes and cauliflower, browning slightly.
Next add the turmeric, coriander, curry, sugar, and salt. Sauté a minute or two longer.
Combine the tomato paste and coconut milk; add to the vegetables along with the beans.
Continue simmering until the vegetables are fork-tender, then add the chopped cilantro.
Serve over rice with chapatis.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
