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.
Curried Cauliflower + Chickpea Stewfrom Bon Appetit May 2009serves 4-6Ingredients
- 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
- Heat oil in a large (really, large!) skillet over medium-high heat. Add the onions and sauté until golden brown, about 8 minutes.
- Add curry powder and stir for 20 seconds.
- Add cauliflower and garbanzo beans and stir for 1 minute.
- Add diced tomatoes, then the coconut milk, and bring the entire mixture to a 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 and serve.