Indian Cauliflower Curry Stew

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 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
• salt
• 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

Recipe

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