One of my daughter's has recently decided she's going to become a vegetarian WITH the exception of 1) bacon cheeseburgers and 2) beef tacos.
I decided to make a vegetarian curry tonight using two of her favorite foods, garbanzo beans and cauliflower. As I was beginning the process, she wandered into the kitchen and asked if she could help. I happily obliged, and this is what we came up with.
1 Tbs. olive oil
1/2 C. diced onion
8 oz. diced tomatoes with juice
2 cubes frozen garlic
2 cubes frozen ginger
2 C. canned garbanzo beans, rinsed
1/2 tsp. tumeric powder
1 tsp. curry powder
1/2 tsp. ground cumin
1 C. light coconut milk
2 C. raw cauliflower florets
1 C. shredded carrots
juice from 1/2 lime
salt to taste
Heat olive oil in a large nonstick pan with a lid on medium high heat. Saute onions and add diced tomatoes, garlic and ginger. Stir to incorporate, and add remaining ingredients. Reduce heat to medium, stir and cover. Let cook for 15 minutes until cauliflower is soft.
Note- almost any vegetable can be added to this dish, as well as diced chicken or shrimp.
We all enjoyed this delicious vegetarian dinner and there's plenty left over for tomorrow's lunch.
