Bean and Cauliflower Curry

I love this recipe because it is loaded up with healthy stuff like beans, cauliflower, and tomatoes, but it doesn't taste like blah health food (also it is pretty quick to make).  The seasonings give it great depth, plus a little kick of heat and the beans and veggies lend a great variety of textures.  Also, it is vegetarian friendly so yay for that!  Not only is it cheaper to make meat-free meals (and cheaper is an essential thing for us here with "big city" prices), but I like to have some good vegetarian options in my repertoire for when we have vegetarian friends or family over.  And it's always nice when a meat-free meal doesn't automatically scream "VEGETARIAN FOOD!!!" at you.  Which this, thankfully, does not.  Though it may scream, "EAT ME RIGHT NOW."  Okay, I'll stop with the screaming now.

Bean and Cauliflower Curry

Number of Servings: 4
Time to Prepare: 30 minutes

• 1 Tbsp canola oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tsp freshly grated ginger
• 1 large tomato, diced
• 1/2 medium head of cauliflower, cut into small florets
• 1/2 tsp turmeric
• pinch cayenne
• 1/2 tsp salt
• 1 tsp paprika
• 1 tsp garam masala
• 3/4 cup half and half
• 1 cup vegetable or chicken broth
• 1 can black-eyed peas, rinsed and drained
• 2 Tbsp chopped fresh cilantro (optional)

Heat oil in a large skillet over medium heat. Add onion and saute 5 minutes or until translucent and slightly browned. Stir in garlic and ginger, stirring constantly for 30 seconds.

Add tomato and cauliflower and cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala and cook, stirring constantly, for 30 seconds.  Add half and half, broth, and black-eyed peas.

Reduce heat and simmer for 5-10 minutes, stirring occasionally, until the cauliflower is tender.  Stir in cilantro if using. Serve immediately over hot, cooked rice.  (I also like to serve this with Noni Afghani.)

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Onion, garlic, ginger, tomato, cauliflower, cilantro