Curried Cauliflower and Chickpea Stew

I don't know if there is any way to take a photo of this and make it look good.  Perhaps that is why there was not a photo of this accompanying the recipe in May's Bon Appetit.  

Regardless, this recipe struck me right away. I LURVE cauliflower.  It is the ultimate health food for me. High in Vitamin C, Vitamin K, B5, Folate, B6, dietary fiber, protein, phosphorus, niacin, riboflavin, and more! I don't even know what half of those things are good for but I do know they are good for me! And it is low in calories and, most importantly, filling!  Therefore, when I am making a conscious effort to eat healthy, I am not starving and don't want to rip someone's (most likely, my own) head off.

Cauliflower is paired with earthy chickpeas, seasoned with curry powder and simmered in diced tomatoes, lite coconut milk.  Well, the recipe calls for regular coconut milk, but why ruin a good thing with 80,000 calories and 60 grams of fat?.  There is supposed to be cilantro in this recipe as well, but I think cilantro is the devil, so I omitted it. I kept it in the recipe, though, just in case you make like it.

I can't tell you how many times I have made this dish since the day I first tried this.  It may be one of my favorite go-to dishes now, and the best part is, it is so easy to make! It is about 10 minutes of active time. 

Healthy and quick and delicious? Filled with tons of vitamins that I know nothing about but I do know they are good for me? I'm in! 

Curried Cauliflower and chickpea stew - adapted from may 2009 bon appetit

INGREDIENTS

2 tablespoons vegetable oil

2 1/2 cups chopped onions

1/4 cup plus 2 tablespoons curry powder

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 lite coconut milk

1/2 cup chopped fresh cilantro 

Kosher salt and black pepper to taste

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. 

Comments

[Justin]

ha, it looks plenty yummy to me

[Amy]

OMG. This sounds ah-mazing! Yum. Making this very, very soon.

[Matt (No Meat Athlete)]

This looks so good, I'm going to make it tonight! I'm on such a coconut milk kick right now. Do you mind if I put a photo of mine on my blog, and of course link to yours?

[Chaz]

This recipe is so for me. I went vegan in 2007, but have yet to find a recipe that incorporates the West Indian flavors I miss. I used to eat different variations of curry, rice, and roti at least twice a week. I can't wait to make this.

[phyllis (me HUNGRY!)]

I finally made this and it was delicious! Super easy too. Thanks Teanna!

[generic propecia]

i like this part of the post:"Therefore, when I am making a conscious effort to eat healthy, I am not starving and don't want to rip someone's (most likely, my own) head off." is very good

[air jordans]

Experience is the child of thought , and thought is the child of action. We cannot learn men from books.

[Soccer Jerseys]

Curried cauliflower and chickpeas sound delicious! Very healthy too - will have to try it for my daughter!

[Nike Air Max]

This sounds fantastic. Cauliflower and chickpeas are both favorites of mine!