Ingredients
- 3 tbsp olive oil (50 mL)
- 2 onions, sliced
- 4 cloves garlic, minced
- 2 tbsp freshly grated ginger root or 2 tsp / 10 mL powdered ginger (25 mL)
- 2 tbsp curry powder (25 mL)
- 2 tsp ground coriander (cilantro) (10 mL)
- 1/4 tsp cayenne pepper (1 mL)
- 1 cup vegetable or chicken stock (250 mL)
- 1 can plum tomatoes drained and crushed (28 oz/796 mL)
- 1/4 cup light or whipping cream (50 mL)
- 1 1/2 cups fresh cauliflower florets (375 mL)
- 8 oz mushrooms, quartered (250 g)
- 1 medium zucchini, chopped
- 1/2 red pepper, thinly sliced
- 2 cups white pea beans, soaked and cooked or canned in water, drained and rinsed (500 mL)
- 2 tbsp fresh coriander, chopped (25 mL)
- pinch salt and pepper
- 6 cups cooked rice (1.5 L)
Instructions
In a medium saucepan, heat 1 tbsp (15 mL) of olive oil until hot. Add onions and saute 10 minutes or until golden. Add garlic, ginger root and curry powder and cook over medium heat until soft. Add stock and tomatoes and simmer for 10-15 minutes, until slightly reduced. Stir in cream and season with salt and pepper to taste. Remove from heat and set aside.
In a skillet or wok, heat 2 tbsp (25 mL) of olive oil. When hot, add vegetables and stir-fry for 2-3 minutes. Drizzle vegetables with 2-3 tbsp (25-50 mL) of water, cover and cook over medium heat for 5 minutes or until tender-crisp. Transfer vegetables to a large bowl, draining excess water. Add curry sauce and beans and combine all ingredients. Before serving, stir in fresh coriander and pour mixture over rice.
Nutrition
- Calories: 527
- Sodium: 413 mg
- Fat: Fat 11 g
- Carbohydrates: 93 g
- Fiber: 7.6 g
- Protein: 16 g
Keywords: Curried Vegetables and White Beans, Curried Beans, Curried Vegetables