I had some cauliflower, spring onion and sugar snap peas in my CSA box, and some leftover coconut milk in the freezer from our Tuesdays with Dorie Mango Bread. I had torn this recipe out of Bon Appetit after seeing Teanna at Spork or Foon? post on it. I boosted the curry powder and added garlic and sugar snap peas, though this recipe is basically a blank canvas, so you can add whatever vegetables you have available. It's also versatile, since I used significantly less coconut milk than the recipe called for since that was what I had on hand. I served it over brown rice, and it was fantastic. We had huge servings, and didn't even put a dent in it. I don't know how Bon Appetit calculates how many servings are in their recipes. I can see where this might serve 4 linebackers but not 4 normal sized people with office jobs. I mean, if I just add up the solid ingredients, it checks in at almost 30 ounces per person...that's practically 4 cups, before serving it over rice! I can't even eat 4 cups of watermelon.
This was so good, it's going into the rotation. When I was thinking about that earlier today, I realized there is no such thing. I say it all the time here on my blog, but truly, I don't have a list of go-to recipes that are versatile, tasty and don't fail me. So I'm making one! Stay tuned for that. I think it will be an eye opener for me (how does one justify the frequent use of popcorn as a "go-to" dinner??)
Serves 4 linebackers, 6-8 normal people
2 tablespoons vegetable oil (I used olive oil)
2 /1/2 cups chopped red onions
6 cloves garlic, minced
2 tablespoons hot curry powder
6 cups cauliflower florets (from 1 medium head)
2 cups sugar snap peas
2 15 1/2 ounce cans garbanzo beans (drained and rinsed)
2 10 ounce cans diced tomatoes with green chiles (I used Ro-Tel)
10 ounces lite coconut milk (the recipe called for 14 ounces, but I only had 10; it worked out fine)
Kosher salt and freshly ground black pepper
1/2 cup chopped cilantro
Heat oil in a large skillet over medium-high heat. Add the onions and saute until golden, about 6 minutes. Add the garlic and saute for 2 minutes. Add the curry powder and stir for 1 minute. Add the cauliflower, garbanzo beans, sugar snap peas, tomatoes, and coconut milk. Stir to combine. Bring to boil, then reduce heat to medium-low. Cover (I didn't, but you may have a cover that fits your large saute pan) and simmer until the cauliflower is tender, about 10-15 minutes (depends on how al dente you like your cauliflower). Taste and add salt and pepper as needed. Serve over hot rice and garnish with cilantro and lime wedges.