This take on a classic curry boosts the vegetables in combination with the chickpeas. It makes a satisfying vegetarian main course or a nice accompaniment to meat or poultry curry. Serve over steamed basmati rice or with warm naan bread or crisp pappadams.
CHANNA MASALA FILLING
1. In a large pot, melt butter over medium heat. Sauté carrots and onion for about 5 minutes, or until the onion is softened. Add garlic, ginger, and curry paste; sauté for 1 minute or until garlic is softened.
2. Add cauliflower and water; cover and boil for about 8 minutes or until vegetables are almost tender.
3. Stir in tomatoes, chickpeas, and green beans; simmer, uncovered and often stirring, for about 2 minutes, or until tomatoes are softened. Whisk flour into cream and stir into pot. Simmer, often stirring, for about 5 minutes, or until sauce is thick and vegetables are tender-crisp. Stir in salt. Spoon into bowls and top with yogurt, raisins, and mint.
4. Suggested garnish: add 1-2 minced fresh hot peppers and sprinkle garam masala over yogurt.
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.