Thursday, October 21, 2010

Cauliflower and Red Bean Curry

This lunch falls under the category of "everything tastes better curried."  I had half a cauliflower and half a can of red beans left from cooking for a client this week.  I know that potato and cauliflower go well in a curry, and chickpeas work with chana masala, so I figured, why not try using the beans and mix it all together?

Success!  I sauteed some onion, stirred in some tomato paste, curry powder, turmeric, cumin, and a little sea salt, then added enough water to loosen everything into a sauce.  To add a little richness, I stirred in a tablespoon of Tofutti cream cheese, then topped it all off with a sprinkle of green onion.  Yeah, perfect.

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