Indian Cauliflower Curry Stew

Name: Indian Cauliflower Curry Stew
Total time: 50 min
Yield: 8
Ingredients: 1 tbsp. olive oil; 3 medium carrots; 1 medium onion; 1 1/2 c. brown rice; 1 tbsp. finely chopped peeled fresh ginger; 1 tbsp. curry powder; salt; 2 1/2 c. vegetable broth; 1 medium head cauliflower; 2 can garbanzo beans (chickpeas); 1/2 c. loosely packed fresh cilantro leaves; 1/4 c. plain low-fat yogurt plus additional for serving

Published: Dec 5, 2008

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Yields:

Total Time:

50 mins

Cal/Serv:

360

This easy-to-make vegetarian stew owes its complex flavor to spicy, fresh ginger and traditional Indian curry powder.

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Ingredients

1 Tbsp. olive oil
3 medium carrots
1 medium onion
1 1/2 cups brown rice
1 Tbsp. finely chopped peeled fresh ginger
1 Tbsp. curry powder
salt
2 1/2 cups vegetable broth
1 medium head cauliflower
2 can garbanzo beans (chickpeas)
1/2 cup loosely packed fresh cilantro leaves
1/4 cup plain low-fat yogurt plus additional for serving

Directions

1. Step 1In 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.
2. Step 2Meanwhile, prepare rice as label directs; keep warm.
3. Step 3Stir ginger, curry, and 3/4 teaspoon 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 on medium 15 to 20 minutes longer, gently stirring every 5 minutes until cauliflower is tender.
4. Step 4To serve, stir chopped cilantro and 1/4 cup yogurt into cauliflower stew. Spoon rice into serving bowls; top with stew. Serve cauliflower stew with additional yogurt to dollop on top if you like. Makes about 8 cups.