- 2 tablespoons olive oil
- 1 medium onion, diced
- 3-4 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 teaspoons garam masala, or to taste
- 1 teaspoon ground coriander (I used whole coriander seeds)
- 1/2 teaspoon ground cumin (I used cumin seeds)
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
- 1 (14 ounce) can crushed tomatoes
- 3 cups organic cauliflower florets (1 small crown or 1/2 large)
- 4-5 organic carrots, chopped
- 2 cups fresh green beans, cut into 2 inch pieces (I used frozen)
- 1 (14 ounce) can chickpeas, drained and rinsed (I left beans out)
- Salt to taste
Serve with: Fresh cilantro or Cooked basmati rice
Coat the bottom of a large saucepan with olive oil and place over medium heat. When oil is hot, add onion and sauté until softened, about 5 minutes. Add garlic, ginger, garam masala, coriander, cumin, turmeric, and black pepper. Sauté 1 minute more.
Add broth, tomatoes, cauliflower and carrots. Stir a few times to incorporate. Bring to a simmer and allow to cook, uncovered, for 10-12 minutes, stirring occasionally. Add green beans and simmer 10-12 minutes more, until veggies have reached desired tenderness, stirring occasionally. Add chickpeas, stir and cook about 1 minute more, just until heated, if using. Add a bit of water to the pot if mixture becomes too thick at any point during simmering.
Remove from heat and season with salt to taste. Adjust any other seasonings to your liking.
Divide onto plates and top with cilantro. Serve with basmati rice.