1 can (16 ounces) reduced sodium garbanzo beans, drained and rinsed
1 medium head cauliflower (about 2-1/2 pounds), cut into 1-1/2-inch florets (about 8 cups)
2 tablespoons chopped fresh cilantro leaves
1/4 teaspoon Food Club salt
1/2 cup plain nonfat Greek yogurt
In large saucepot, heat butter and oil over medium heat. Add onion, garam masala and ginger; cook 4 minutes or until onion is soft, stirring occasionally. Stir in tomato paste; cook 1 minute. Stir in tomatoes with their juice; cook 2 minutes. Stir in beans and cauliflower; reduce heat to medium-low. Cover and cook 15 minutes or until cauliflower is tender.
Uncover; cook 4 minutes or until sauce is slightly thickened; remove from heat. Stir in cilantro and salt; serve topped with yogurt.