Curried Cauliflower and Chickpea Stew |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Serve over basmati rice. Ingredients:
2 tablespoons vegetable oil |
2 1/2 cups chopped onions |
5 teaspoons curry powder |
6 cups small cauliflower florets (from 1 medium head) |
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained |
2 10-ounce cans diced tomatoes with green chiles |
1 14-ounce can unsweetened coconut milk |
1/2 cup chopped fresh cilantro |
Directions:
1. 1/2 cup chopped fresh cilantro Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Stir in cilantro; serve.
2. *Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.
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