Curried Cauliflower and Chickpea Stew
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 tablespoons vegetable oil
- 2 1⁄2 cups onions, chopped (2 medium onions)
- 6 cups cauliflower florets (from 1 medium head)
- 5 teaspoons curry powder (use hot or use regular curry powder and add about 1/2-1 teaspoons of red pepper flakes)
- 2 (15 1/2 ounce) cans garbanzo beans, drained
- 2 (10 ounce) cans rotel (I use the Mexican variety)
- 1 (14 ounce) can unsweetened coconut milk (Low-fat would work fine)
- 1 teaspoon garam masala
- 1⁄2 teaspoon ground cumin
- 1⁄4 - 1⁄2 teaspoon ground ginger
directions
- Heat oil in large saute pan over medium heat. Add onions and sauté until golden brown.
- Add cauliflower, curry powder, and garbanzo beans; stir.
- Add Rotel, coconut milk, garam masala, cumin, and ginger. Heat to medium-high, and bring to a boil.
- Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes.
- Season to taste with salt, if desired. Serve with crusty bread or over rice.
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Reviews
-
This was really good except for the heat. I think I tolerate a high amount of heat but 5 tsp of the hot curry powder just overpowered all the other flavors. I couldn't even taste the sweetness of the coconut milk. Liked the mix of veggies, think next time I'll just go with the regular curry powder. Thanks for posting!
RECIPE SUBMITTED BY
Greeny4444
Broomfield, Colorado
I am an active lady, and I am not the top chef in the world, but I can hold my own. I love making things that remind me of when I was little, I love trying out new recipes, and I love learning new things to cook. Most of the recipes I post are recipes I loved that I found online, but that I have tweaked just a bit. I do have some family recipes on here too. I love to bake, probably more than anything else in the kitchen. I love to bike ride. I like to read, travel, kayak (I've only been twice, but I loved it), hike, camp, basically any outdoorsy/active stuff.?