The Last Craving

I like curry. I like curry a lot. I must: I decided to make enough for two people to eat for lunch for four days.

I wanted something simple that I could make with ingredients I usually have on hand. This is that recipe.

The recipe calls for garam masala, an Indian mixed spice. I bought a bag of it at World Market. I'm told that McCormick's now sells it and I think I've seen it at Publix. If you cannot find it, just substitute the same amount of curry with a dash of nutmeg.

Ingredients:
2 10-oz cans, tomato soup
1 10-oz can, diced potatoes, drained
2 10-oz bags, frozen cauliflower
2 15-oz cans, chickpeas (garbanzo beans), drained
5 Tbsp, garlic powder
5 Tbsp, onion powder
4.5 Tbsp, curry powder
4.5 Tbsp, garam masala
1 Tbsp brown sugar
1/2 cup, milk

Directions:
Boil both bags of cauliflower according to the package directions. If the pieces are very large after boiling, go ahead and cut them up to your desired size. (I do mine bite-size.)

In a large soup pot, open both cans of tomato soup over medium heat. Add onion powder, garlic powder, curry powder, garam masala, and brown sugar. Stir until it's full blended.

Reduce heat to medium low. Add chickpeas, potatoes, and cauliflower. Stir until blended.

Add 1/2 cup of milk just before serving. Stir until blended.

Serve with yogurt and rice or couscous if desired.

Makes 10 1-cup servings. Each serving is about 204 calories, with 2.4 grams of fat, 1.0 mg of cholesterol, 576.4 mg of sodium, 40.4 g of carbohydrates, 8.8 g of dietary fibers, and 8.3 g of protein. It's also very high in vitamin C, something like 60% RDA.

Because I rock like that.