A few nights ago, I came home from work and stared into the fridge. What can I make for dinner?

The way I usually go about it is by looking at what I have and thinking what flavors would go well with my ingredients. In the fridge I saw some cooked white beans and black eyed peas, 1/2 head raw cauliflower, an assortment of other vegetables that I usually keep on hand – carrots, onions, celery – some  yogurt and a bag of brown rice. I thought – hmmm… Indian might be nice. In about an hour, I had this:

Curry Cauliflower and Masala beans

I made this recipe up as I went along, so bear with me if I don’t have all of the ingredients perfectly measured:

Masala Beans

2 cups of cooked beans
1 carrot, sliced
2 celery stalks, diced
1 medium onion, diced
2 tablespoons chopped parsley
1-2 tablespoons ghee (clarified butter), coconut oil, or butter
Spices: about 1/2 teaspoon each – Garam masala, cinnamon, cardamom, ginger, cumin, mustard seeds
Dash cayenne pepper (optional)
1/2 cup yogurt

Heat the oil in a saute pan and stir in spices. When the mustard seeds start to pop, add in the onion, celery and carrot. Saute until slightly soft, and add in beans. Add water (about a cup), cover and simmer to incorporate flavors for 7 minutes.  Remove lid and cook until water is reduced and bean mixture becomes more of a stew than a soup. Stir in yogurt and simmer until flavor dances.  Sprinkle with parsley and serve with brown basmati rice.

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