Vegetarian

Cauliflower Curry Stew is for Dinner.

Cauliflower Curry Stew takes 25 minutes to prepare.

Cauliflower Curry Stew takes 25 minutes to cook.

Cauliflower Curry Stew makes 8 servings.

The ingredients for Cauliflower Curry Stew are:

1 Tbsp oil (I like coconut)
3 med carrots, chopped
1 med onion, chopped
1 Tbsp fresh ginger
1Tbsp curry powder
salt
2.5 cups broth (vegetable broth for vegetarian option - I also like to use my chicken bone broth)
2 cans (~15oz) garbanzo beans, drained and rinsed
1/2 cup loosely packed chopped cilantro
1/4 cup yoghurt
1.5 cups brown rice

Here is how you make Cauliflower Curry Stew:

In large pot, heat oil on medium high. Add carrots & onion and cook for 10 mins or until vegetables are lightly browned and tender, stirring frequently.Cook the rice (in a separate pot!) Keep warm until ready to eat. If you're using white rice, put it on when you leave the stew to simmer.Stir ginger (grated), curry and salt into carrot mixture and cook for approx. 3 mins, stirring constantly. Add broth, cover and heat to boiling on high. Stir in cauliflower and beans and cook on medium heat for 15-20 mins longer, gently stirring every 5 mins until cauliflower is tender.Stir chopped cilantro and yoghurt into the stew. Spoon on top of rice to serve. Add a dash of yoghurt to the top of each plate and a sprinkle of cilantro (to be fancy).Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user RPAR003.

The nutritional information for Cauliflower Curry Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 230.8

• Total Fat: 3.6 g
• Cholesterol: 0.5 mg
• Sodium: 584.3 mg
• Total Carbs: 42.9 g
• Dietary Fiber: 7.6 g
• Protein: 7.9 g

Cauliflower Curry Stew is Indian cuisine.

The dietary needs meet for Cauliflower Curry Stew is Vegetarian