Curried Cauliflower And Chickpea Stew
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
38
Spice
44
Sweetness
50
Sourness
41
mins
Prep time (avg)
7.1
Difficulty
Ingredients:
Directions:
1
1/2 cup chopped fresh cilantro Heat oil in large skillet over high heat
2
Add onions and sauté until golden brown, about 8 minutes
3
Add curry powder and stir 20 seconds
4
Add cauliflower and garbanzo beans; stir 1 minute
5
Add diced tomatoes with chiles, then coconut milk; bring to boil
6
Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes
7
Season to taste with salt and pepper
8
Stir in cilantro; serve
9
1/2 cup chopped fresh cilantro Heat oil in large skillet over high heat
10
Add onions and sauté until golden brown, about 8 minutes
11
Add curry powder and stir 20 seconds
12
Add cauliflower and garbanzo beans; stir 1 minute
13
Add diced tomatoes with chiles, then coconut milk; bring to boil
14
Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes
15
Season to taste with salt and pepper
16
Stir in cilantro; serve