This is Linda and Lisa’s favorite so it is made pretty often and at is on the stove at every gathering. This is sort of a mix of Indian and Asian flavors with the type of curry and coconut milk being the key. Here is the recipe list:
- 1 medium head of cauliflower
- 2-3 medium size potatoes
- 1 small onion
- 1 can garbanzo beans
- 1/2 cup frozen green peas
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 tablespoon tumeric
- 1 tablespoon garlic powder
- 1/2 teaspoon red chili powder
- 1 tablespoon vegetable oil
- salt and pepper
Chop onion and saute with vegetable oil in a large pot or wok. While cooking, I cut the cauliflower into flowerettes. I thinly slice larger stem areas and split larger flowerettes into halves or quarters and add. Peel the potatoes and cut into small 1/2 inch pieces. Add to the pot with the coconut milk and stir. I then add the curry powder to an area I clear with a lot of liquid and stir to dissolve the powder before mixing the entire pot. The curry I use is an Asian curry that has star anise, cloves, ginger, cinnamon and other spices in the ingredients besides the main ones of coriander, tumeric and cumin. The brand I usually use is S&B although other Japanese or Korean curry powders are good too.
I also add more tumeric and red chile powder to kick up the heat a bit – add more if you like it hot! Add the garlic powder and salt and pepper to taste. I give a gentle sprinkling across the entire surface as my measure. Mix well then add the garbanzo beans. I always rinse the beans well before adding to get rid of the canned taste. Turn the heat to low and simmer with a lid on for around 30-40 minutes until the potatoes and cauliflower become soft.
I like the mixture very thick and more thick stew-like than soupy so watch and stir often so it does not dry out and start burning. You can add some water if it starts to get too thick as the potatoes break down. I also gently mash some of the larger chunks of potatoes and cauliflower to get a thick mixture.
When it is done, I add the green peas and mix. I don’t like to overcook the peas so they stay bright green. Serve over a bed of rice and enjoy!