Curried Cauliflower, Carrots and Beans

 

1

large head cauliflower, broken into florets

2

large carrots, chopped

2

tablespoons olive oil

1

medium onion, chopped

2

cloves garlic, finely chopped

1

tablespoon Gold Medal® unbleached all-purpose flour

2

teaspoons curry powder

1

cup chicken or vegetable broth

2

tablespoons dry white wine

1

(15 oz) can Progresso® black beans or chick peas, rinsed and drained

1/2

cup chopped fresh cilantro or parsley

• 1 Place steamer basket in large saucepan with 1/2 inch of water. Place cauliflower and carrots in steamer. Heat to boiling; reduce heat. Cover and cook 10 minutes or until vegetables are tender. Place in a bowl and keep warm. Rinse and dry saucepan.
• 2 In same saucepan, heat oil over medium heat. Add onion, gingerroot and garlic; cook and stir 3 minutes or until onion is softened.
• 3 In a cup, combine flour and curry powder. Stir into onion mixture; cook and stir 1 minute.
• 4 Gradually stir in broth and wine; heat to boiling. Reduce heat; simmer, stirring frequently, 5 minutes or until sauce is slightly thickened.
• 5 Stir in beans; cook 3 minutes or until heated through. Stir bean mixture into cauliflower mixture just until combined. Sprinkle with cilantro.