Ingredients
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1 medium cauliflower
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1/2 lb fresh green beans
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1 medium onion, chopped
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2 tablespoons olive oil
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4 -8 teaspoons curry powder
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1/2-1 teaspoon ground ginger
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cayenne, to taste
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12 ounces vegetable broth
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1 -2 tablespoon cornstarch
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1/2 teaspoon salt
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2 (15 1/2 ounce) cans garbanzo beans, drained & rinsed
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2 tablespoons chili sauce
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2 cups basmati rice, cooked
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1 cup fresh tomato, chopped
Instructions
- Chop cauliflower & green beans into bite sized pieces & boil separately for 3-5 minutes or until tender. Set aside.
- Saute onion in oil, 3-5 minutes over medium heat, until soft.
- Add curry, ginger, & cayenne, if desired. Stir about one minute, keeping the heat on medium.
- Add broth, salt & corn starch. The sauce should be about the consistency of milk.
- Add cooked vegetables, beans, and tomatoes. Turn heat up to medium-high. Cook for about 5 minutes, stirring constantly.
- Add chili sauce & cook 1-2 minutes more. The sauce should be nice and thick.
- Serve over hot basmati with mango chutney.