Cauliflower Curry Stew

Name: Cauliflower Curry Stew Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8
Ingredients: 1 Tbsp oil (I like coconut); 3 med carrots chopped; 1 med onion chopped; 1 Tbsp fresh ginger; 1Tbsp curry powder; salt; 2.5 cups broth (vegetable broth for vegetarian option - I also like to use my chicken bone broth); 2 cans (~15oz) garbanzo beans drained and rinsed; 1/2 cup loosely packed chopped cilantro; 1/4 cup yoghurt; 1.5 cups brown rice

Minutes to Prepare: 25
Minutes to Cook: 25

Number of Servings: 8

Ingredients

1 Tbsp oil (I like coconut)3 med carrots, chopped1 med onion, chopped1 Tbsp fresh ginger 1Tbsp curry powdersalt2.5 cups broth (vegetable broth for vegetarian option - I also like to use my chicken bone broth)2 cans (~15oz) garbanzo beans, drained and rinsed1/2 cup loosely packed chopped cilantro1/4 cup yoghurt1.5 cups brown rice

Directions

In large pot, heat oil on medium high. Add carrots & onion and cook for 10 mins or until vegetables are lightly browned and tender, stirring frequently.

Cook the rice (in a separate pot!) Keep warm until ready to eat. If you're using white rice, put it on when you leave the stew to simmer.

Stir ginger (grated), curry and salt into carrot mixture and cook for approx. 3 mins, stirring constantly. Add broth, cover and heat to boiling on high. Stir in cauliflower and beans and cook on medium heat for 15-20 mins longer, gently stirring every 5 mins until cauliflower is tender.

Stir chopped cilantro and yoghurt into the stew. Spoon on top of rice to serve. Add a dash of yoghurt to the top of each plate and a sprinkle of cilantro (to be fancy).

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user RPAR003.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving