Curried Cauliflower and Chickpea Stew
2 TBSP vegetable oil
2 1/2 cups chopped onion
5 teaspoons curry powder (I used red)
6 cups small cauliflower florets (about 1 medium head)
2 -15 1/2 oz cans garbanzo beans(chickpeas), drained
2 -10 oz cans diced tomatoes and green chiles
1 - 14 oz can unsweetened coconut milk
1/2 cup chopped fresh cilantro (optional - if you don't care for cilantro)
Heat oil in a large skillet over high heat. Add onions and saute 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 15 minutes. Season to taste with salt and pepper. Stir in cilantro, if using. Serve over your favorite rice or couscous. I would usually serve with a brown rice, but I opted for jasmine rice. It was lovely.
Here is the nutrition info on this dish...
Nutrition Facts
8 Servings
Calories 305.1
Total Fat 15.9 g
Saturated Fat 10.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 2.8 g
Cholesterol 0.0 mg
Sodium 646.6 mg
Potassium 683.8 mg
Total Carbohydrate 36.2 g
Dietary Fiber 7.4 g
Sugars 0.0 g
Protein 8.8 g
Vitamin A 7.0 %
Vitamin B-12 0.0 %
Vitamin B-6 40.7 %
Vitamin C 79.0 %
Vitamin D 0.0 %
Vitamin E 4.3 %
Calcium 8.5 %
Copper 21.5 %
Folate 34.4 %
Iron 20.9 %
Magnesium 19.6 %
Manganese 65.7 %
Niacin 7.2 %
Pantothenic Acid 10.6 %
Phosphorus 20.3 %
Riboflavin 6.4 %
Selenium 5.7 %
Thiamin 8.8 %
Zinc 12.1 %
