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Prep 25 mins
Cook 25 mins
A curry-seasoned vegetable dish that's so substantial and flavorful your family won't miss the meat. ;) A very easy to make stew that owes its complex flavor to spicy, fresh ginger and traditional Indian curry. GoodHousekeeping Magazine, January 2009 edition.
- 1 tablespoon olive oil
- 3 medium carrots, chopped
- 1 medium onion, chopped
- 1 1⁄2 cups brown rice
- 1 tablespoon finely chopped peeled fresh ginger
- 1 tablespoon curry powder
- 2 1⁄2 cups vegetable broth
- 2 lbs heads cauliflower, cut into small florets
- 30 ounces garbanzo beans, rinsed and drained (2-15 oz cans or larger of chickpeas)
- 1⁄2 cup loosely packed fresh cilantro leaves, chopped
- 1⁄4 cup plain low-fat yogurt, plus additional for serving
- 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.
- Meanwhile, prepare rice as label directs; keep warm.
- Stir 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.
- To serve, stir chopped cilantro and 1/4 cup yogurt into cauliflower stew.
- Spoon rice into warm serving bowls; top with stew.
- Serve cauliflower stew with additional yogurt to dollop on top if you like.