Indian Cauliflower Curry Stew |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A curry-seasoned vegetable dish that's so substantial and flavorful your family won't miss the meat. ;) A very easy to make stew that owes its complex flavor to spicy, fresh ginger and traditional Indian curry. GoodHousekeeping Magazine, January 2009 edition. Ingredients:
1 tablespoon olive oil |
3 medium carrots, chopped |
1 medium onion, chopped |
1 1/2 cups brown rice |
1 tablespoon finely chopped peeled fresh ginger |
1 tablespoon curry powder |
salt |
2 1/2 cups vegetable broth |
2 lbs heads cauliflower, cut into small florets |
30 ounces garbanzo beans, rinsed and drained (2-15 oz cans or larger of chickpeas) |
1/2 cup loosely packed fresh cilantro leaves, chopped |
1/4 cup plain low-fat yogurt, plus additional for serving |
Directions:
1. In 6-quart Dutch oven, heat oil on medium-high until hot.
2. Add carrots and onion, and cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring frequently.
3. Meanwhile, prepare rice as label directs; keep warm.
4. Stir ginger, curry, and 3/4 teaspoon salt into carrot mixture; cook 3 minutes, stirring constantly.
5. Add broth; cover and heat to boiling on high.
6. Stir in cauliflower and garbanzo beans; cover and cook on medium 15 to 20 minutes longer, gently stirring every 5 minutes until cauliflower is tender.
7. To serve, stir chopped cilantro and 1/4 cup yogurt into cauliflower stew.
8. Spoon rice into warm serving bowls; top with stew.
9. Serve cauliflower stew with additional yogurt to dollop on top if you like.
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