Spiced Garbanzos w/ Spinach & Coconut Cauliflower

Indian Food

I pulled lots of random good looking recipe ideas from one of my favorite cookbooks, Curry, this week. I was a little bored last week, so I’m making up for it with highly spiced food with interesting ingredients. These were both winners and complimented each other very nicely. Both of these would work just fine with rice or naan, but we had them simply as-as. Such wonderful smells while cooking, and such tasty results!

Spiced Garbanzos w/ Spinach
Serves: 4
  • 2 cups garbanzos (cooked and drained)
  • 1 onion diced
  • 1 TB oil or butter
  • ½ tsp black mustard seeds
  • 4 garlic cloves minced
  • 1 inch ginger grated (or 2 TB ginger paste)
  • ½ tsp chili powder
  • ½ tsp ground coriander
  • 1 tsp garam masala
  • 5 oz pkg fresh baby spinach, rough chopped
  • salt & pepper to taste
  1. Heat oil in pot to medium. Add mustard seeds. Allow to heat until the seeds sputter and pop. Add onions, garlic, and ginger. Stir and cook until tender. (Add water by tablespoons to avoid any sticking.) Add spices and stir to incorporate. Add beans to heat thoroughly. Add spinach. Heat and toss until spinach is wilted and incorporated.

Regular mustard seeds could be substituted. I’d probably grind them ahead of time since those are bigger. Frozen spinach could be substituted if thawed and squeezed of any liquid first.
Coconut Cauliflower
Serves: 4
  • 1 head cauliflower trimmed into florets
  • 1 cup coconut milk
  • 1 TB flour
  • ½ cup water
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp mustard seeds, ground (or mustard powder)
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 tsp cumin seeds
  • 1 TB oil or butter
  • salt & pepper to taste
  • optional: lemon juice to taste
  1. In a small bowl add the flour and a little bit of water. Mix until a smooth paste. Add chili powder, cumin, ground mustard, turmeric, curry powder and remainder of the water. Stir to combine.
  2. Heat oil in pan to medium. Add cumin seeds. Heat until they are sputtering. Add spice paste mixture. Stir for a couple minutes to heat. Add cauliflower and coconut milk. Stir to combine. Cover and simmer for approximately 15 minutes or until desired tenderness.
  3. Adjust salt, pepper, and optional: lemon juice to taste.



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