Gingered kidney Beans with Cauliflower

Name: Gingered kidney Beans with Cauliflower
Yield: Makes: 4 to 6 servings
Ingredients: 1 tablespoon vegetable oil; ½ teaspoon ground turmeric or curry powder; 2 medium-size or large tomatoes; Salt and freshly ground black pepper; 1 clove garlic; 2 cans (16 ounces each) red kidney beans, white beans, or chick-peas; 1 medium-size to large head cauliflower; 1 piece (½ inch) fresh ginger; 2 tablespoons lime juice

Preparation info

Makes:
4 to 6
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

All you need to do to get dinner ready after you’ve cooked this dish is to sauté a few chops or boil some millet or pasta.

Ingredients

1 piece (½ inch) fresh ginger
1 clove garlic
<

Dinner
Vegan
Spicy
Gluten-free

Method

Peel and mince the ginger and garlic. Core the tomatoes and chop them fine or purée them in a food processor. Separate the cauliflower into florets.
Heat the oil over medium heat in a medium-size saucepan until very hot. Add the ginger and garlic and sauté for a few seconds, until you get a whiff of their aroma. Stir in the cauliflower, tomatoes, lime juice, an