Sunday, November 29, 2009
Souper Market where I had their delicious Curried Cauliflower, Chick Pea & Rice soup. It reminded me of a similar recipe I had printed off ages ago and when I made it last Sunday, it definitely didn't disappoint.
Curried Cauliflower and Chickpea Stew
1 teaspoon olive oil
1 large onion, diced
2 all-purpose potatoes, peeled and diced
1 Tablespoon salt
1 Tablespoon curry powder
2 teaspoons brown sugar
1 Tablespoon ginger, peeled and grated
3 garlic cloves, minced
1 jalapeno chili, seeded and minced
2 cups water
2 (16-ounce) cans chickpeas, drained and rinsed
1 green bell pepper, diced (I used red)
1 medium head of cauliflower, cut into bite-sized florets
1/4 teaspoon black pepper
1 cup coconut milk
Heat the oil in a skillet over medium heat. Sauté the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges.
To the slow-cooker, add the rest of the water, chickpeas, bell pepper, cauliflower, the pepper, and the final teaspoon of salt. Stir to combine. The liquid should come half-way up the sides of the bowl; add more broth as necessary. Cover and cook for 4 hours on HIGH.
Stir in the coconut milk. Enjoy!
recipe adapted from thekitchn.com