curried cauliflower and green beans
  • 1 large onion, chopped small
  • large bunch of cilantro, stalks minced finely and leaves roughly chopped (keep the stalks and leaves separate)
  • small green chiles (heat level according to your liking)
  • 1 large cauliflower, leaves removed and cut into bite-sized florets
  • 1 pound fresh green beans
  • 1 can (14.5-ounce) of diced tomatoes
  • fresh ginger, shredded (about a teaspoon is enough)
  • fresh garlic, minced finely (1-2 cloves)
  • ½ cup neutral oil
  • 1 tablespoon cumin seeds
  • 2 teaspoon turmeric
  • ¾ teaspoon salt
  • 2 teaspoons garam masala
  1. Heat oil and add onion and cumin. Stir until onions are translucent. Add in garlic and ginger and cook until fragrant.
  2. Add chopped cilantro stalks, turmeric, and salt.
  3. Add chiles and stir. Stir in tomatoes.
  4. Add green beans and cauliflower and a few tablespoons of water if it looks like the mixture is too dry. I find American canned tomatoes somewhat watery/juicy, so I've never needed to add the extra water.
  5. Coat vegetables with curry sauce.
  6. Cover and simmer for 20 minutes.
  7. Add garam masala.
  8. Sprinkle top with cilantro leaves, turn off heat, and allow to sit before serving. Serve it warm as a meal or chill it like a salad. Makes 4 servings.
Recipe by story of a kitchen at