Thursday, November 10, 2011

Indian Cauliflower Curry Stew

Tonight, we tried another recipe from Good Housekeeping magazine.  This time for an Indian cauliflower curry stew.  The bones of the recipe seemed good, but to tailor it to my families' likes I added half a chicken and made a few other tweaks.  The meat is purely optional so go ahead and make the meatless version if that's what suits you.  I think the flavors will still be good.

  • 1 tablespoon(s) olive oil

  • 3 medium carrots, chopped

  • 1 medium onion, chopped

  • 1 1/2 cup(s) brown rice (I used Jasmine)

  • Half a chicken, skinned and beboned

  • 1 tablespoon(s) finely chopped (grated) peeled fresh ginger

  • 1 tablespoon(s) curry powder

  •  Salt

  • 2 1/2 cup(s) vegetable broth

  • 1 medium (2-pound) head cauliflower, cut into small florets

  • 2 can(s) (15 to 19 ounces each) garbanzo beans (chickpeas), rinsed & drained

  • 1/2 cup(s) loosely packed fresh cilantro leaves, chopped

  • 1/4 cup(s) plain low-fat (Greek) yogurt plus additional for serving

    1. In 6-quart Dutch oven, heat oil on medium-high until hot. Add carrots and onion, and cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring frequently.
    2. Meanwhile, prepare rice as label directs; keep warm.
    3. Stir ginger, curry, and 3/4 teaspoon salt into carrot mixture; cook 3 minutes, stirring constantly. Add broth and chicken; cover and heat to boiling on high. Remove chicken when it looks done and set aside to cool.  Stir in cauliflower and garbanzo beans while chicken is cooling; add pulled chicken meat back in and cover and cook on medium 15 to 20 minutes longer, gently stirring every 5 minutes until cauliflower is tender.
    4. To serve, stir chopped cilantro and 1/4 cup yogurt into cauliflower stew. Spoon rice into serving bowls; top with stew. Serve cauliflower stew with additional yogurt to dollop on top if you like. (I suggest squeezing lime juice over bowl before serving.  I thought you might be able to cut some of the broth and add in coconut milk for added flavor.)  Makes about 8 cups.
    Recipe from Good Housekeeping, read more: Indian Cauliflower Curry Stew

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