New recipes

Curried Cauliflower and Chickpea Stew

Curried Cauliflower and Chickpea Stew


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

  • 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 (May 2022).


Comments:

  1. Kegan

    the Excellent answer

  2. Matsimela

    brute force)

  3. Jaap

    I subscribe to all of the above. We can communicate on this theme. Here or at PM.



Write a message