Indian Cauliflower Curry Stew

A hearty, meatless one-dish dinner.

Good Housekeeping, January 2009

Active Time: 25 minutes
Total Time: 50 Minutes
8 Main-dish servings

1 tbsp olive oil
3 med. carrots, chopped
1 med. onion, chopped
1 1/2 c. brown rice
1 tbsp finely chopped peeled fresh ginger
1 tbsp curry powder
salt
2 1/2 c. vegetable broth
1 med. head cauliflower (2 lbs) cut into sm. florets (4 1/2 c.)
2 cans (15-19 oz each) garbanzo beans (chickpeas), rinsed and drained
1/2 c. loosely packed fresh cilantro leaves, chopped
1/4 c. plain low-fat yogurt plus additional for serving

In 6-quart Dutch oven, heat oil on medium-high until hot. Add carrots and onion, and cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring frequently.
Meanwhile, prepare rice as label directs; keep warm.
Stir ginger, curry, and 3/4 tsp salt into carrot mixture; cook 3 minutes, stirring constantly. Add broth; cover and heat to boiling on high. Stir in cauliflower and garbanzo beans; cover and cook on medium 15 to 20 minutes longer, gently stirring every 5 minutes until cauliflower is tender.
To serve, stir chopped cilantro and 1/4 c. yogurt into cauliflower stew. Spoon rice into serving bowls; top with stew. Serve cauliflower stew with additional yogurt to dollop on top if you like.
Makes about 8 cups.