Ingredients
1
large head cauliflower, broken into florets
2
large carrots, chopped
2
tablespoons olive oil
1
medium onion, chopped
2
cloves garlic, finely chopped
1
tablespoon unbleached all-purpose flour
2
teaspoons curry powder
1
cup chicken or vegetable broth
2
tablespoons dry white wine
1
(15 oz) can black beans or chick peas, rinsed and drained
1/2
cup chopped fresh cilantro or parsley
Preparation
Place steamer basket in large saucepan with 1/2 inch of water. Place cauliflower and carrots in steamer. Heat to boiling; reduce heat. Cover and cook 10 minutes or until vegetables are tender. Place in a bowl and keep warm. Rinse and dry saucepan.
In same saucepan, heat oil over medium heat. Add onion, gingerroot and garlic; cook and stir 3 minutes or until onion is softened.
In a cup, combine flour and curry powder. Stir into onion mixture; cook and stir 1 minute.
Gradually stir in broth and wine; heat to boiling. Reduce heat; simmer, stirring frequently, 5 minutes or until sauce is slightly thickened.
Stir in beans; cook 3 minutes or until heated through. Stir bean mixture into cauliflower mixture just until combined. Sprinkle with cilantro.
