Indian Curry Cauliflower and Beans with Onion & Tomato

1 medium cauliflower, broken into florets, soaked and drained
1 medium onion, chopped
2 tablespoons fresh grated ginger
3 tablespoons olive oil
4-6 cloves garlic, chopped
2 teaspoons mild curry powder (I used Penzey’s sweet curry powder)
½ pound fresh green beans, trimmed and cut in half

1 15-ounce can diced tomatoes
1 tablespoon lemon juice
1 teaspoon salt
2 cups chopped napa or other cabbage

1 teaspoon butter (vegans may omit)
garam masala for garnish
2-3 cups cooked brown rice

Heat oil in a skillet over medium heat; add onion, garlic, and ginger. Stir in curry powder. Stir-fry until onion is just starting to soften. Add cauliflower; stir-fry for 2 minutes. Add green beans and stir-fry for 2 minutes more.
Stir in tomatoes (un-drained), lemon juice and salt. Lower heat, cover and cook for about 10 minutes, stirring occasionally, until cauliflower and beans are tender. Remove lid and cook for 1-2 more minutes to reduce liquid slightly.
Remove from heat and stir in butter. Serve over rice, sprinkling each serving with a little garam masala.
Serves 5-6.

Cooked or canned chickpeas/garbanzo beans may be substituted for green beans if they are not in season.

In traditional Indian cooking, ghee (clarified butter) would be used instead of olive oil. Stirring in a little butter at the end gives a traditional taste and “mouth feel” but allows for the use of a healthier fat.

Bulb Fennel sliced finely. Kohlrabi Chopped bite size. Cucumber thinly sliced. Napa Cabbage sliced to big bite size. Avocado chopped. All into a big bowl.

Dressing – can be made of any oil and vinegar, the following is delicious but ingredients may be hard to find. Vom Fass has many yummy oils and vinegars. Currant Juice is from KHF but not distributed yet. Next year!!

Mango Vinegar – 1 part
Avacado Oil – 1 part
Currant Juice – 3 parts (juice can be eliminated from the dressing, but I would recommend some kind of tart berry juice)
A little bit of salt

Can be made to any quantity but some what equal parts of the different vegetables. Different salad veggies can be substituted.

-chop up the top only of broccoli and cauliflower and put in mixing bowl
-add one T onion flakes
-add 1/4 cup sunflower seeds
-add 1/4 cup dried cranberries
-add 8T (just until everything’s ‘wet’) of Ken’s Sweet Vidalia Onion Dressing (the lite version tastes good too)

-Stir and store in fridge overnight — yummy way to use cauliflower if it’s not your favorite veggie!