30 Nov INDIAN CAULIFLOWER CURRY STEW
2 tbsp olive oil
4 carrots, chopped
1 onion, chopped
2 cups brown rice
2 tbsp finely chopped, peeled fresh ginger
2 tbsp curry powder
1 tsp sea salt
3 cups canned or homemade vegetable broth
1 medium head cauliflower, cut into small florets
2 cans (19 oz each) garbanzo beans (chickpeas), rinsed and drained
1 cup loosely packed fresh cilantro leaves, chopped
1/2 cup coconut yogurt plus additional for serving
– In 6-quart Dutch oven, heat olive oil on medium-high heat until hot. Add carrots and onion and cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring frequently.
– Meanwhile, prepare rice as label directs; keep warm.
– Stir ginger, curry and 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 15 to 20 minutes longer, gently stirring every 5 minutes until cauliflower is tender.
– To serve, stir chopped cilantro and 1/2 cup yogurt into cauliflower stew. Spoon rice into serving bowls; top with stew. Serve cauliflower stew with additional yogurt for garnish.