LIVE
Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a quick and easy cauliflower stew with just enough heat to tingle the taste buds. Serve over brown rice.

Gallery

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a saucepan over medium heat. Add onion, ginger, and jalapeno pepper; cook until onion is translucent, about 5 minutes. Add tomatoes, coriander, turmeric, curry, and garam masala. Cook until fragrant, about 3 minutes. Pour in broth and stir thoroughly. Add cauliflower and chickpeas.

    Advertisement
  • Bring stew to a boil. Cook until cauliflower is tender, about 10 minutes.

Nutrition Facts

210 calories; protein 7.3g; carbohydrates 34.6g; fat 4.9g; sodium 563.7mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/04/2018
Excellent dish! So easy to make and it comes together quickly. It's packed with flavor and the seasonings are spot on. I'm not vegan or vegetarian, but like the occasional meatless dish for a change of pace. Season with salt at the end if needed, depending on how salty the broth and chickpeas you're using are. Next time I probably won't bother draining the tomatoes. I will definitely make this again, and can't wait to reheat leftovers for lunch! Read More
(1)