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    You are in: Home / Recipes / Indian Cauliflower Curry Stew Recipe
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    Indian Cauliflower Curry Stew

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    Manami's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In 6-quart Dutch oven, heat oil on medium-high until hot.
    2. 2
      Add carrots and onion, and cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring frequently.
    3. 3
      Meanwhile, prepare rice as label directs; keep warm.
    4. 4
      Stir ginger, curry, and 3/4 teaspoon salt into carrot mixture; cook 3 minutes, stirring constantly.
    5. 5
      Add broth; cover and heat to boiling on high.
    6. 6
      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.
    7. 7
      To serve, stir chopped cilantro and 1/4 cup yogurt into cauliflower stew.
    8. 8
      Spoon rice into warm serving bowls; top with stew.
    9. 9
      Serve cauliflower stew with additional yogurt to dollop on top if you like.

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    Ratings & Reviews:

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    Nutritional Facts for Indian Cauliflower Curry Stew

    Serving Size: 1 (303 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 321.5
     
    Calories from Fat 38
    12%
    Total Fat 4.3 g
    6%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.4 mg
    0%
    Sodium 376.9 mg
    15%
    Total Carbohydrate 61.6 g
    20%
    Dietary Fiber 9.8 g
    39%
    Sugars 5.2 g
    20%
    Protein 11.1 g
    22%

    The following items or measurements are not included:

    vegetable broth

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