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Blog

curried cauliflower + chickpea stew

Andrea

I know what you're thinking...this isn't a very exciting way to kick off 2012. A mash-up of cauliflower, tomatoes + chickpeas served over rice...what's the big deal? The deal is, I have consumed this dish forty-two times in the last week, or close to it, and am still not tired of it. This mildly spicy recipe is fast, healthy, cheap, and makes a TON of leftovers. I've wanted to share it with you for, oh, nearly 3 years now, but have never been able to get a decent photograph to share. Finally, I've accomplished a task that has been on my list for far to long. And THAT, my friends, is an excellent way to kick off the new year.

We usually have the canned ingredients in our pantry, and pick up a cauliflower every few weeks when I know we're going to have some busy nights on the calendar. At this time of year when we're all working towards goals of healthy habits and more quality time with our families, recipes like this one are so valuable. The stew isn't too spicy, but if you're not a fan of heat I would use regular canned tomatoes rather than those laced with green chiles. We like to serve the stew over brown rice.
Curried Cauliflower + Chickpea Stew
serves 4-6
Ingredients
  • 2 tbsp vegetable oil
  • 2-½ cups chopped onions
  • 5 tsp curry powder
  • 6 cups small cauliflower florets (from 1 medium head)
  • (2) 14-oz cans garbanzo beans (chickpeas), drained
  • (2) 14-oz cans diced tomatoes with green chiles
  • (1) 14-oz can unsweetened, light coconut milk
  • ½ cup chopped fresh cilantro (I rarely have this and so usually leave it out)
Method
  1. Heat oil in a large (really, large!) skillet over medium-high heat.  Add the onions and sauté until golden brown, about 8 minutes.  
  2. Add curry powder and stir for 20 seconds.  
  3. Add cauliflower and garbanzo beans and stir for 1 minute.
  4. Add diced tomatoes, then the coconut milk, and bring the entire mixture to a boil.
  5. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes.
  6. Season to taste with salt and pepper.  Stir in cilantro and serve.