Chickpeas, Potatoes, and Green Beans in Cauliflower Sauce

By vdub

Ingredients

• Sauce:
• 1 head cauliflower, cut into pieces
• 4 cups water
• 4 large cloves garlic, chopped
• 2 tablespoons chopped fresh ginger
• 4 bay leaves
• 4 curry leaves (optional)
• 1 tablespoon ground coriander
• 3/4 teaspoon garam masala (homemade, or find a brand you like)
• 1/4 teaspoon ground cumin
• 1/8 teaspoon white pepper
• 1 teaspoon salt, or to taste
• 3 cups cooked chickpeas
• 4 medium red potatoes, chopped into 1/2-inch cubes
• 2 cups sliced green beans, fresh or frozen
• 1/2 cup plain soymilk
• 1 tablespoon fresh lemon juice

Preparation

Step 1

Place all the sauce ingredients into a large pot, bring to a boil, and cook, covered, over low heat until the cauliflower is tender, about 20 minutes. Remove the bay and curry leaves, and puree everything else in a blender (I use my trusty Kitchen Aid hand blender right in the pot).

Return the sauce to the pot and add the chickpeas, potatoes, and green beans. Cook until the potatoes are tender and the sauce has thickened, about 20 minutes. Check the seasonings and add more as desired. Add the soymilk and lemon juice, stir, and cook for 5 more minutes. Serve over basmati rice