Broadmead Friends Meeting Recipes

Cauliflower and Black Bean Curry

Phyllis Bixler

2 tablespoons or more olive oil
1 large onion, finely chopped
1 tablespoon chopped garlic
2 teaspoons minced peeled fresh ginger
2 teaspoons curry powder
1/2 teaspoon ground cumin
1 small can tomato sauce (8oz.)
1 1/2 cups water
1 large cauliflower steamed and then cut into small pieces
2 cans black beans with liquid (15 oz. each)

1. Heat the oil in a large nonstick skillet over medium-high heat. Add onion and ginger; cook, stirring frequently, until the onion is softened, 4-5 minutes. Stir in the curry powder and cumin, stirring constantly, about 1 minute.

2. Stir in the tomato sauce and water and black beans. Reduce the heat and simmer, covered, stirring occasionally, about 15 minutes. Remove from the heat and let cool slightly.

3. Place cauliflower in a serving bowl, top with the sauce.

Optional: you can sprinkle top with chopped parsley or cilantro.

Return to Recipes page