1. Heat oil in large saute pan over medium heat. Add onions and sauté until golden brown. 2. Add cauliflower, curry powder, and garbanzo beans; stir. 3. Add Rotel, coconut milk, garam masala, cumin, and ginger. Heat to medium-high, and bring to a boil. 4. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. 5. Season to taste with salt, if desired. Serve with crusty bread or over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
