Cauliflower Curry

CategoryCuisineDietary Preference,
Yields4 Servings


 1 cup brown rice, uncooked
 2 tbsp olive oil
 2 red onions, diced
 3 dried Ancho chilies, diced
 1/2 tsp ground cumin
 1 tsp garlic powder
 1/2 tsp chili powder
 1 tsp curry powder
 1/2 tsp ground coriander, optional
 1/4 tsp ground turmeric, optional
 1/2 tsp salt
 3 Roma tomatoes, diced
 1 large head cauliflower, chopped into bite-size pieces
 1 15-oz. can garbanzo beans, drained and rinsed
 1/2 cup water
 1 cup milk

1. Cook rice according to package instructions. Set aside.

2. Heat oil in a large pan over medium heat. Add onion and chilies. Sauté 4-5 minutes until softened. Add cumin, garlic powder, ginger, chili powder, curry powder, coriander, and turmeric, if using. Stir for 1 minute, until spices are fragrant.

3. Add tomatoes and salt. Sauté until tomatoes turn soft and mushy.

4. Add cauliflower and sauté for 3-4 minutes. Add garbanzo beans and slowly pour in water.

5. Cover and cook until cauliflower is tender, but not mushy, about 5-8 minutes.

Remove pan from heat and stir in milk. Serve over rice.

Adapted From: