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Indian Cauliflower Curry Stew

  • 8servings
  • 50minutes
  • 360calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, C, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) olive oil

  2. 3 medium carrots , chopped

  3. 1 medium onion , chopped

  4. 1 1/2 cup(s) brown rice

  5. 1 tablespoon(s) finely chopped peeled fresh ginger

  6. 1 tablespoon(s) curry powder

  7. Salt

  8. 2 1/2 cup(s) vegetable broth

  9. 1 medium (2-pound) head cauliflower , cut into small florets

  10. 2 can(s) (15 to 19 ounces each) garbanzo beans (chickpeas) , rinsed and drained

  11. 1/2 cup(s) loosely packed fresh cilantro leaves , chopped

  12. 1/4 cup(s) plain low-fat yogurt plus additional for serving

Instructions Jump to Ingredients ↑

  1. In 6-quart Dutch oven, heat oil on medium-high until hot. Add carrots and onion, and cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring frequently.

  2. Meanwhile, prepare rice as label directs; keep warm.

  3. Stir ginger, curry, and 3/4 teaspoon salt into carrot mixture; cook 3 minutes, stirring constantly. Add broth; cover and heat to boiling on high. 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.

  4. To serve, stir chopped cilantro and 1/4 cup yogurt into cauliflower stew. Spoon rice into serving bowls; top with stew. Serve cauliflower stew with additional yogurt to dollop on top if you like. Makes about 8 cups.

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