In a continued effort to detox after a serious day of gluttony this past weekend, I'm trying to lighten up on the meat and grease and focus on the vegetables. This recipe from dlmslp is just what I need — something that's more vegetables than anything else, but still full flavored. If you're looking for a hearty, impressive meal, serve it as she did — alongside girlc's fragrant chicken curry. To get the recipe and view detailed photos, read more.

Submitted by TeamSugar member dlmslp

Girlc's Fragrant Chicken Curry and Indian Cauliflower Stew
Good Housekeeping

Thanks girlc! I love the recipe you posted and I added a side of cauliflower stew I pulled from a magazine. I modified using 8 oz. of yogurt and low-fat reduced sodium chicken broth in place of veg broth because I didn't have any. I also used a 16-oz. bag of frozen cauliflower for time.

Girlc's Fragrant Chicken Curry and Indian Cauliflower Stew

Ingredients

1 Tbsp. olive oil
3 med. carrots, chopped
1 med. onion, chopped
1 Tbsp. finely chopped fresh ginger
1 Tbsp. curry powder
Salt
2 1/2 C vegetable broth
1 med. head cauliflower, cut into small florets
2 (15 oz.) cans chickpeas, rinsed and drained
1/2 C chopped cilantro leaves
1/4 C plain lowfat yogurt

Directions
In a dutch oven, heat oil and add carrots and onion. Cook 10-12 mins or until tender. Stir in ginger, curry, and 3/4 tsp. salt into mixture, cook 3 minutes, stirring constantly. Add broth, cover and heat to boiling. Stir in cauliflower and chickpeas. Cover and cook on medium 15-20 minutes longer, gently stirring until cauliflower is tender. Stir in chopped cilantro and yogurt. Serve over rice.

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