Cauliflower and White Bean Curry
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 cup cooked or canned white beans
- 1/2 cauliflower head, cut into florets
- 4 medium-sized tomatoes, chopped
- 1 tablespoon ginger and garlic paste
- 1/2 cup plain soy Greek yoghurt
- 1/4 cup chopped fresh coriander
- 1/2 teaspoon turmeric powder
- 1 teaspoon cardamom powder
- 1 teaspoon cumin seeds
Preparation
Heat olive oil in a large pan over medium heat.
Add chopped onions and sauté until they turn translucent.
Stir in ginger and garlic paste and cook for another minute until fragrant.
Add turmeric powder, cardamom powder, and cumin seeds and cook for 1-2 minutes until the spices release their aroma.
Add chopped tomatoes and cook until they soften and break down, forming a thick sauce.
Add cauliflower florets and white beans to the pan and mix well to coat them with the tomato-spice mixture.
Pour in 1/2 cup of water, cover the pan, and let it simmer for 10-15 minutes or until the cauliflower is tender.
Once the cauliflower is cooked, stir in yoghurt.
Let the curry simmer for another 5 minutes, allowing the flavors to meld together.
Garnish with chopped fresh coriander before serving and serve with rice.
Notes
This curry is quick to prepare and provides nourishing, satisfying meals, especially useful for busy days or during pregnancy.
