Curried Cauliflower and Chickpea Stew

Name: Curried Cauliflower and Chickpea Stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 tbsp vegetable oil; 2.5 cup onions; 6 cup cauliflower florets; 5 tsp curry powder; 2 can garbanzo beans (15 1/2 ounce); 2 can rotel (10 ounce); 1 can unsweetened coconut milk (14 ounce); 1 tsp garam masala; 0.5 tsp ground cumin; 0.25 tsp ground ginger

Gently simmered chickpeas, cauliflower florets and rotel, warmed with curry powder and garam masala, a South Asian stew. It comes to the table with crusty bread or over rice.

35 min · Serves 6 · Easy

Method

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Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: easy

1
Heat oil in large saute pan over medium heat. Add onions and sauté until golden brown. Add cauliflower, curry powder, and garbanzo beans; stir.
2
Add Rotel, coconut milk, garam masala, cumin, and ginger. Heat to medium-high, and bring to a boil.
3
Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes.
16 min
4
Season to taste with salt, if desired. Serve with crusty bread or over rice.