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Indian Cauliflower and Bean Curry
Indian Cauliflower and Bean Curry

Before you jump to Indian Cauliflower and Bean Curry recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.

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We hope you got insight from reading it, now let’s go back to indian cauliflower and bean curry recipe. To cook indian cauliflower and bean curry you need 20 ingredients and 12 steps. Here is how you do it.

The ingredients needed to prepare Indian Cauliflower and Bean Curry:
  1. Get 1 head Cauliflower
  2. Provide 1 can Your choice of beans (red kidney beans, chickpeas, etc.)
  3. Provide 1 Onion
  4. Prepare 2 clove Garlic
  5. Get 30 grams Ginger
  6. You need 1 tbsp Olive oil
  7. You need 250 grams Canned tomatoes
  8. Provide 50 ml Water (optional)
  9. You need 1 tsp Cumin
  10. Take 6 tsp ☆ Garam masala or curry powder
  11. Get 1 tsp ☆ Mustard seeds
  12. You need 1 tsp ☆ Coriander
  13. Use 5 pods ☆ Cardamon
  14. Prepare 5 ☆ Curry leaves (optional)
  15. You need 2 ☆ Bay leaves
  16. You need 1/2 tsp or more Salt
  17. Provide 1 dash Pepper
  18. Use 2 tsp Apple and Cranberry Chutney/ Homemade Chutney Recipe ID 958843
  19. Use 50 ml Yoghurt / Soy milk cream
  20. Provide 1 one serving for each person Nan or rice
Instructions to make Indian Cauliflower and Bean Curry:
  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.com/us/recipes/155854-cardamon-rice-for-curry
  10. Here is a recipe for an easy pilaf-style mixed rice - - https://cookpad.com/us/recipes/155983-easy-pilaf-style-rice
  11. This is apple and cranberry chutney. Adding a small amount to curries makes them milder and richer. - - https://cookpad.com/us/recipes/143515-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.

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