Indian Cauliflower Curry Stew
Source: Good Housekeeping Magazine, Jan 2009
Cooking time : 30 – 45 min
Serve : 4
1 tbsp Olive Oil
3 Med Carrots – Chopped
1 tbsp Peeled and crushed fresh ginger
1 tbsp Curry Powder
2 c. Vegetable broth
1 med head cauliflower – cut into florets
2 cans garbanzo beans – rinsed, drained and soaked over night
½ c. loosely packed fresh cilantro leaves – chopped
¼ c. low fat yogurt plus additional for serving
Rice – I used Basmati
In 6 quart Dutch oven, heat oil on medium-high until hot. Add carrots and onion and cook for 10 – 12 minutes or until vegetables are lightly browned and tender – stir frequently
Meanwhile, cook the rice as label directs or in what ever way you know and enjoy.
Stir ginger, curry and salt into carrot mix – cook for 3 min – stir occasionally
Add broth, cauliflower, garbanzo beans – cover and cook on medium for 15 min until cauliflower is tender.
To serve, stir chopped cilantro and yogurt into the stew. Spoon rice into serving plates and topped with stew. Put additional yogurt to dollop on top if you like.