Indian Cauliflower Stew Recipes

Ingredients

* 1 Tbsp olive oil

* 3 medium carrots chopped

* 1 medium onion chopped

* 1 1/2 cups brown rice

* 1 TBSP finely chopped peeled fresh ginger

* 1 TBSP curry powder

* salt to taste

* 2 1/2 cups vegetable broth

* 1 medium head caulflower (2 lbs) cut into sm florets ( 4 1/2 cups)

* 2 cans 15-19 ozs each garbanzo beans (chick peas) rinsed and drained

* 1/2 cup loosely packed cilantro leaves chopped

* 1 4 c/ plain low fat yogurt plus addtional for serving.

Preparation

* in 6 qt dutch oven, heat oil on medium high heat until hot. Add carrots and onion and cook 10 - 12 minutes or until vegetables are lightly browned and tender, stirring frequently.

* Meanwhile, prepare rice as label directs, keep warm

* Stir ginger, curry and 3/4 teaspoon salt into carrot mixture, cooking 3 minutes, stirring constantly. Add broth, cover and heat to boiling on high. Stire in cauliflower and beans; cover and cook on medium 15- 20 minutes longer, gently stirring every 5 minutes until caulflower is tender.

* To serve, stir cilantro and 1/4 cup yogurt into stew. Spoon rice into serving bowls, top with stew. Dollop with addtional yogurt if you like.