Friday, May 22, 2009

Curried cauliflower and chickpea stew

I had some cauliflower, spring onion and sugar snap peas in my CSA box, and some leftover coconut milk in the freezer from our Tuesdays with Dorie Mango Bread. I had torn this recipe out of Bon Appetit after seeing Teanna at Spork or Foon? post on it. I boosted the curry powder and added garlic and sugar snap peas, though this recipe is basically a blank canvas, so you can add whatever vegetables you have available. It's also versatile, since I used significantly less coconut milk than the recipe called for since that was what I had on hand. I served it over brown rice, and it was fantastic. We had huge servings, and didn't even put a dent in it. I don't know how Bon Appetit calculates how many servings are in their recipes. I can see where this might serve 4 linebackers but not 4 normal sized people with office jobs. I mean, if I just add up the solid ingredients, it checks in at almost 30 ounces per person...that's practically 4 cups, before serving it over rice! I can't even eat 4 cups of watermelon.

This was so good, it's going into the rotation. When I was thinking about that earlier today, I realized there is no such thing. I say it all the time here on my blog, but truly, I don't have a list of go-to recipes that are versatile, tasty and don't fail me. So I'm making one! Stay tuned for that. I think it will be an eye opener for me (how does one justify the frequent use of popcorn as a "go-to" dinner??)

Curried Cauliflower and Chickpea Stew (adapted from Bon Appetit via Spork or Foon?)
Serves 4 linebackers, 6-8 normal people

2 tablespoons vegetable oil (I used olive oil)
2 /1/2 cups chopped red onions
6 cloves garlic, minced
2 tablespoons hot curry powder
6 cups cauliflower florets (from 1 medium head)
2 cups sugar snap peas
2 15 1/2 ounce cans garbanzo beans (drained and rinsed)
2 10 ounce cans diced tomatoes with green chiles (I used Ro-Tel)
10 ounces lite coconut milk (the recipe called for 14 ounces, but I only had 10; it worked out fine)
Kosher salt and freshly ground black pepper
1/2 cup chopped cilantro
Lime wedges

Heat oil in a large skillet over medium-high heat. Add the onions and saute until golden, about 6 minutes. Add the garlic and saute for 2 minutes. Add the curry powder and stir for 1 minute. Add the cauliflower, garbanzo beans, sugar snap peas, tomatoes, and coconut milk. Stir to combine. Bring to boil, then reduce heat to medium-low. Cover (I didn't, but you may have a cover that fits your large saute pan) and simmer until the cauliflower is tender, about 10-15 minutes (depends on how al dente you like your cauliflower). Taste and add salt and pepper as needed. Serve over hot rice and garnish with cilantro and lime wedges.

Have you entered my first-ever giveaway? I brought back a box of chocolates from Paris for my first give away. Check it out here and leave a comment on the original post to be entered.


Carolina deWitte said...

This does look wonderful, but also very easy to make in a half-recipe. In fact, since I usually use dried chick peas, I could divide it down even further, making a good 2 portions with no left-overs, as I have a feeling that it wouldn't be nearly as good the following day, unless you ate it cold or room temp. Anyway, I intend to try this, using the veggies I have on hand. I missed this in the magazine some how, even though I do have a subscription. Thanks for bringing it to our attention.

Caitlin at Healthy Tipping Point said...

im glad you liked green monsters :) i will add that to my FAQ section soon!

Anonymous said...

Sounds delicious! I love curry.

Madam Chow said...

I passed this recipe up, but since two bloggers are saying it's good, I'll give it a try. And I see some Penzey's spices on your counter! ;)

Michele said...

This looks absolutely fabulous! Thanks for sharing the recipe.

Teanna DiMicco said...

RIGHT! I was like, in what world does this make FOUR SERVINGS?! I can live off of it for a week! So glad you loved it! It really is a blank canvas for whatever you would like!