Indian Cauliflower Curry Stew

Name: Indian Cauliflower Curry Stew
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 tbsp olive oil; 3 medium carrots; 1 medium onion; 1.5 cup brown rice; 1 tbsp finely chopped peeled fresh ginger; 1 tbsp curry powder; salt; 2.5 cup vegetable broth; 2 lb heads cauliflower; 30 oz garbanzo beans; 0.5 cup loosely packed fresh cilantro leaves; 0.25 cup plain low-fat yogurt

A South Asian curry of chickpeas, cauliflower and carrots, seasoned with curry powder and ginger and simmered on the stove. It's finished with stew.

50 min · Serves 8 · Easy

Method

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Time: Prep 25 min · Cook 25 min · 50 min total
Difficulty: easy

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.
12 min
2
Meanwhile, prepare rice as label directs; keep warm. Stir ginger, curry, and 3/4 teaspoon salt into carrot mixture; cook 3 minutes, stirring constantly.
3 min
3
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 warm serving bowls; top with stew.
5
Serve cauliflower stew with additional yogurt to dollop on top if you like.