Servings
8
Ingredients
- 1 tbsp sunflower oil
- 3 medium carrots, chopped
- 1 medium onion, chopped
- 1 1/2 cups brown rice
- 1 tbsp finely chopped peeled fresh ginger
- 1 tbsp curry powder
- salt
- 1 1/2 cups vegetable broth
- 1 medium (2-pound) head cauliflower, cut into small florets
- 30-38 ounces garbanzo beans (chickpeas)
- chopped cilantro
Directions
In 6-quart Dutch over, heat oil on medium-high heat 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 teaspoon 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 heat 15 to 20 minutes longer, gently stirring every 5 minutes until cauliflower is tender.
To serve, stir in chopped cilantro. Spoon rice into serving bowls; top with stew.
