Simple Weekday Recipe: Curried Cauliflower Stew
Sometimes I go to the grocery store, buy a bunch of vegetables, and only when I get home do I look for recipe ideas to figure out what to do with them.
I do not recommend this meal planning strategy. Usually what happens is I find recipes that include most of the ingredients, but it’s difficult to find a recipe where I have everything at home.
This Curried Cauliflower Stew was a rare success story. I love that it’s vegetarian and that the flavors keep melding together so that the dish tastes even better as leftovers.
Curried Cauliflower and Chickpea Stew
Bon Appétit ♦ May 2009
4 servings ♦ Prep Time: 35 mins ♦ Serve over basamati rice
2 tablespoons vegetable oil
2 1/2 cups chopped onions
5 teaspoons curry powder
6 cups small cauliflower florets (from 1 medium head)
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
2 10-ounce cans diced tomatoes with green chiles
1 14-ounce can unsweetened coconut milk
1/2 cup chopped fresh cilantro
Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to 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 and pepper. Stir in cilantro; serve.