Recipe Note: This can be served over whole grain pasta, brown rice, or spaghetti squash, thin strips of vegetables, or a bed of blanched Swiss chard, kale, or spinach.
3 Tbsp. canola oil
2 tablespoons curry powder
¼ teaspoon cayenne pepper (optional)
2 ½ cups chopped onion
1 large russet potato chopped into Â¾ inch cubes
2 tablespoons tomato paste
¾ cups water
15 oz can garbanzo beans
3 ½ cups fresh cauliflower chopped into bite size florets
1 cup frozen peas
Juice of ¼ of a lemon
½ teaspoon salt (optional)
Chop onions and cauliflower.
Add the oil into a large pot on low temperature. Add the curry powder, and cayenne pepper to the pot and mix thoroughly into the oil. If the spices start to sizzle, immediately add the onions, if not, wait 30 seconds or until spices begin to sizzle before adding the onions.
Sautee the onion/spice mixture on medium low to medium heat, while you chop the potato. Once the onions are translucent (3-5 min) add the chopped potato and sautee for 3 minutes.
Add the tomato paste and sautee over medium heat for about 5 minutes. Add ½ cup of water plus the can of garbanzo beans (including liquid) and cover for 5-10 minutes, stirring occasionally. If you find there is not enough liquid to cook the potatoes evenly you can add ¼ to ½ cup water during this process.
When the potatoes are fork tender, add the cauliflower and peas. Stir and cover for another 2-3 minutes
Lastly add the lemon juice and salt to taste
Yield: 5 servings Serving Size: 1½ cup Source:BWH Food Service