Indian Cauliflower and Bean Curry

Name: Indian Cauliflower and Bean Curry
Yield: 4 servings
Cuisine: American
Ingredients: 1 head Cauliflower; 1 can Your choice of beans (red kidney beans, chickpeas, etc.); 1 Onion; 2 clove Garlic; 30 grams Ginger; 1 tbsp Olive oil; 250 grams Canned tomatoes; 50 ml Water (optional); 1 tsp Cumin; 6 tsp ☆ Garam masala or curry powder; 1 tsp ☆ Mustard seeds; 1 tsp ☆ Coriander; 5 pods ☆ Cardamon; 5 ☆ Curry leaves (optional); 2 ☆ Bay leaves; 1/2 tsp or more Salt; 1 dash Pepper; 2 tsp Apple and Cranberry Chutney/ Homemade Chutney Recipe ID 958843; 50 ml Yoghurt / Soy milk cream; 1 one serving for each person Nan or rice

cookpad.japan @cookpad_jp

I wanted to eat a vegetarian Indian curry so I made it myself.

If you don't have garam masala, curry powder is fine. Since everyone in my family likes spice, we use 6 teaspoons. The amounts of garlic and ginger are also quite substantial, so adjust to taste. Recipe by Brandy

I wanted to eat a vegetarian Indian curry so I made it myself.

cookpad.japan @cookpad_jp

I wanted to eat a vegetarian Indian curry so I made it myself.

Saved

Ingredients

4 servings

1 headCauliflower
1 canYour choice of beans (red kidney beans, chickpeas, etc.)
1Onion
2 cloveGarlic
30 gramsGinger
1 tbspOlive oil
250 gramsCanned tomatoes
50 mlWater (optional)
1 tspCumin
6 tsp☆ Garam masala or curry powder
1 tsp☆ Mustard seeds
1 tsp☆ Coriander
5pods ☆ Cardamon
5☆ Curry leaves (optional)
2☆ Bay leaves
1/2 tspor more Salt
1 dashPepper
2 tspApple and Cranberry Chutney/ Homemade Chutney Recipe ID 958843
50 mlYoghurt / Soy milk cream
1one serving for each person Nan or rice

Saved

Steps

1

Finely mince the garlic, ginger, and onion. Chop the cauliflower into small bite-sized pieces. Heat the oil, and stir-fry the cumin seeds until they start to pop.
2

Over medium heat, stir-fry the garlic and ginger until aromatic, then add the onion. Add the ☆ spices, reduce to low heat, and continue to stir-fry.
3

Add 20-50 ml of the canned tomatoes and the cauliflower, cover with a lid, then simmer over medium heat.
4

Add the beans (I used canned) and season with salt and pepper to taste. Add chutney, if available. Add the yoghurt or heavy cream, and remove from heat.
5

Here it is with user "caramel-cookie"'s cheese nan. The curry also tastes great if you add a little grated cheese.
6

Served with basmati rice.
7

These are curry leaves. I keep a stock of dried leaves, since they are convenient. They're sold fresh where I live.
8

Remove the cardamon from the pods (discard the pods) and lightly crush them in a grinding bowl. I use them as-is, but don't eat the pods.
9

It goes well with cardamon seasoned rice.
https://cookpad.wasmer.app/us/recipes/155854-cardamon-rice-for-curry

Cardamon Rice for Curry
10

Here is a recipe for an easy pilaf-style mixed rice
https://cookpad.wasmer.app/us/recipes/155983-easy-pilaf-style-rice

Easy Pilaf-Style Rice
11

This is apple and cranberry chutney. Adding a small amount to curries makes them milder and richer.
https://cookpad.wasmer.app/us/recipes/143515-apple-chutneyfor-sauce-or-curry

Apple Chutneyfor Sauce or Curry
12

Here is a recipe for zucchini, cauliflower, tomato, and date chutney. Just serve it as a side to curry without cooking it in.