Leftovers Curry

Name: Leftovers Curry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2.5 cups Cauliflower florets steamed and cut into bite-sized pieces; 1 large onion quartered and cut into thin slices; 2.5 cups frozen peas; 1.5 cups cooked black beans; 1/8 cup grapeseed oil; 1/2-3/4 cup sun-dried tomatoes julienned; 3 garlic cloves crushed; 1/2 tsp ground dried ginger; 2 tsp coriander seed ground; 1 tsp turmeric; 2 tsp ground cumin; 1/2 tsp cayenne; 1 tsp salt; 1 tsp ground cardamon; 1/2-1 cup water to desired consistency (1/2 cup makes a drier curry while 1 cup gives a bit of sauce)

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 4

Ingredients

2.5 cups Cauliflower florets steamed and cut into bite-sized pieces1 large onion quartered and cut into thin slices2.5 cups frozen peas1.5 cups cooked black beans1/8 cup grapeseed oil1/2-3/4 cup sun-dried tomatoes julienned3 garlic cloves crushed1/2 tsp ground dried ginger2 tsp coriander seed ground1 tsp turmeric2 tsp ground cumin1/2 tsp cayenne1 tsp salt1 tsp ground cardamon1/2-1 cup water to desired consistency (1/2 cup makes a drier curry, while 1 cup gives a bit of sauce)

Directions

Heat the oil in a wok or saute pan. Add the onion slices and cook for 2-3 minutes. Add the garlic and cook for another 1-2 minutes. Add all of the spices and stir until they are all thoroughly mixed. Add the julienned sun-dried tomatoes and water. Cook and stir another 5 minutes. Add the frozen peas and cook for 2-3 minutes. Add the cauliflower and black beans and stir to combine. Cook another 1-2 minutes until heated through.

Serving Size: 4 1.5-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user DONNER1.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving