Oh look another curry dish. I can't get enough. This is a special curry for the kids. Its secretly healthy because the base of the curry sauce is cauliflower. It's creamy and delicious and the curry is extra mild with complex, yet delicate seasoning. I love my mouth to be on fire, so I add some super hot onion chutney and sriracha. BOOM! Party in my mouth!
For the sauce:
1 head carnival cauliflower, cut into pieces
4 cups water
4 large cloves garlic, chopped
2 tablespoons chopped fresh ginger
4 bay leaves
1 tablespoon ground coriander
3/4 teaspoon garam masala
1/4 teaspoon ground cumin
1/8 teaspoon white pepper
1 teaspoon salt, or to taste
2 cans chickpeas, drained
4 medium red potatoes, chopped into 1/2-inch cubes
2 cups sliced green beans, fresh or frozen
1/2 cup plain soymilk
1 tablespoon fresh lemon juice
- Place all the sauce ingredients into a large pot, bring to a boil, and cook, covered, over low heat until the cauliflower is tender, about 20 minutes. Remove the bay, and puree everything else in a blender.
- Return the sauce to the pot and add the chickpeas, potatoes, and green beans. Cook until the potatoes are tender and the sauce has thickened, about 20 minutes. Check the seasonings and add more as desired. Add the soymilk and lemon juice, stir, and cook for 5 more minutes.