Cauliflower Curry | Food Bank of Wyoming

1 cup brown rice, uncooked

2 tbsp olive oil

2 red onions, diced

3 dried Ancho chilies, diced

1/2 tsp ground cumin

1 tsp garlic powder

1/2 tsp chili powder

1 tsp curry powder

1/2 tsp ground coriander, optional

1/4 tsp ground turmeric, optional

1/2 tsp salt

3 Roma tomatoes, diced

1 large head cauliflower, chopped into bite-size pieces

1 15-oz. can garbanzo beans, drained and rinsed

1/2 cup water

1 cup milk

1. Cook rice according to package instructions. Set aside.

2. Heat oil in a large pan over medium heat. Add onion and chilies. Sauté 4-5 minutes until softened. Add cumin, garlic powder, ginger, chili powder, curry powder, coriander, and turmeric, if using. Stir for 1 minute, until spices are fragrant.

3. Add tomatoes and salt. Sauté until tomatoes turn soft and mushy.

4. Add cauliflower and sauté for 3-4 minutes. Add garbanzo beans and slowly pour in water.

5. Cover and cook until cauliflower is tender, but not mushy, about 5-8 minutes.

Remove pan from heat and stir in milk. Serve over rice.

Adapted From: https://www.indianhealthyrecipes.com/cauliflower-curry-recipe/