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Preparation facts
Cooking Time: 15 minutes
Prep Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings
Ingredients
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
Directions
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.
Recipe by Mary Martha Shaw
Nutrition facts
Serving Size 1 serving
Calories 325
Calories from Fat 120 (37%)
% Daily Value*
22%Total Fat 14g
40%Saturated
Fat 7.9g
Polyunsaturated Fat 1.2g
Monounsaturated Fat 4.1g
0%Cholesterol 0mg
40%Sodium 971mg
37%Potassium 1312mg
15%Total
Carbohydrate 44g
44%Dietary
Fiber 11g
Sugars 7g
Sugar Alcohols 0g
22%Protein 11g