Curried Cauliflower and Chickpea Stew |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I originally found this recipe on , made some changes for my family's tastes, and it is SO good! A great vegetarian dish with a nice balance of sweet and savory and a spicy kick! Ingredients:
2 tablespoons vegetable oil |
2 1/2 cups onions, chopped (2 medium onions) |
6 cups cauliflower florets (from 1 medium head) |
5 teaspoons curry powder (use hot or use regular curry powder and add about 1/2-1 teaspoons of red pepper flakes) |
2 (15 1/2 ounce) cans garbanzo beans, drained |
2 (10 ounce) cans rotel (i use the mexican variety) |
1 (14 ounce) can unsweetened coconut milk (low-fat would work fine) |
1 teaspoon garam masala |
1/2 teaspoon ground cumin |
1/4-1/2 teaspoon ground ginger |
Directions:
1. Heat oil in large saute pan over medium heat. Add onions and sauté until golden brown.
2. Add cauliflower, curry powder, and garbanzo beans; stir.
3. Add Rotel, coconut milk, garam masala, cumin, and ginger. Heat to medium-high, and bring to a boil.
4. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes.
5. Season to taste with salt, if desired. Serve with crusty bread or over rice.
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