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Curried Cauliflower and Chickpea Stew

Curried Cauliflower and Chickpea Stew


  • 2 tablespoons vegetable oil
  • 2 1/2 cups chopped onions
  • 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

Recipe Preparation

  • 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. 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.

Recipe by The Bon Appétit Test Kitchen

Nutritional Content

Calories (kcal) 439.66t %Calories from Fat 29.0 Fat (g) 14.30t Saturated Fat (g) 3.72t Cholesterol (mg) 0t Carbohydrates (g) 66.06t Dietary Fiber (g) 15.63t Total Sugars (g) 9.60t Net Carbs (g) 50.43t Protein (g) 17.92tReviews Section

Watch the video: Good Morning CT - Indian-Spiced Roasted Cauliflower and Chickpea Stew (January 2022).