First off, I'd like to start by mentioning this is my first ever "recipe" post. There are many reasons why...
1. I admittedly am not a great cook. I'm more of the "you cook, I'll clean" kind of wife. My poor husband.
2. I rarely come across really great vegetarian recipes that Gabe would also love. So take my advise, it's worth a try and healthy too.
3. I don't really understand how women that are married or have children actually take pictures of their finished dinners. I could not get away with that. Especially since my cooking is such a rarity. Gabe gets very excited. Hence the fact that I used an image I got from the Good Housekeeping mag that I got the recipe from. Hope you enjoy!
1 tablespoon(s) olive oil
3 medium carrots, chopped
1 medium onion, chopped
1 1/2 cup(s) brown rice
1 tablespoon(s) finely chopped peeled fresh ginger
1 tablespoon(s) curry powder
2 1/2 cup(s) vegetable broth
1 medium (2-pound) head cauliflower, cut into small florets
2 can(s) (15 to 19 ounces each) garbanzo beans (chickpeas), rinsed and drained
1/2 cup(s) loosely packed fresh cilantro leaves, chopped
1/4 cup(s) plain low-fat yogurt plus additional for serving
1.In a large pot, 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.
2. Meanwhile, prepare rice as label directs; keep warm.
3. 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 15 to 20 minutes longer, gently stirring every 5 minutes until cauliflower is tender.
4.To serve, stir chopped cilantro and 1/4 cup 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. (or 3.5 Gabe servings)