SusanV's Chickpeas, Potatoes, and Green Beans in
Cauliflower Sauce

10  ounces		head cauliflower, cut into pieces
4  cups		water
4		large cloves garlic,s chopped
2  tablespoons		chopped fresh ginger
4  teaspoons		bay leaves
8  tablespoons		curry leaves (optional)
1  tablespoon		ground coriander
3/4  teaspoon		garam masala (homemade, or find a brand you like)
1/4  teaspoon		ground cumin
1/8  teaspoon		white pepper
1  teaspoon		salt, or to taste
3  cups		cooked chickpeas
4		medium red potatoes, chopped into 1/2-inch cubes
2  cups		sliced green beans, fresh or frozen
1/2  cup		plain soymilk
1  tablespoon		fresh lemon juice

Tip: For nutritional information on all the ingredients in SusanV's Chickpeas, Potatoes, and Green Beans in Cauliflower Sauce just click on each ingredient name. Then adjust the serving size for any SusanV's Chickpeas, Potatoes, and Green Beans in Cauliflower Sauce ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Place all the sauce ingredients into a large pot, bring to a boil, and cook, covered, over low heat until the cauliflower is tender, about 20 minutes. Remove the bay and curry leaves, and puree everything else in a blender

Return the sauce to the pot and add the chickpeas, potatoes, and green beans. Cook until the potatoes are tender and the sauce has thickened, about 20 minutes. Check the seasonings and add more as desired. Add the soymilk and lemon juice, stir, and cook for 5 more minutes. Serve over basmati rice topped, if you like, with Fiery Onion Relish.