Indian Cauliflower Curry Stew

Sometimes you just need a quick and easy dinner. Chop a few ingredients, throw them in the pot and forget about it for a few minutes.
That is exactly what this dinner is. It was quick and super easy, but the best thing about it was the taste. Delicious.
You can't really see the brown rice hidden under all the yummy veggies and beans, but it is there. My kids loved this one and that makes it good enough for me.

Indian Cauliflower Curry Stew From Good Housekeeping
INGREDIENTS
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
Salt
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
DIRECTIONS
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 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.
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.


Coming Tomorrow- TWD-Corn and Pepper Muffins