|You'll need Plain Yogurt, Carrots, Quinoa, Garbanzo Beans, Vegetable Broth, Curry Powder, Olive Oil, Cauliflower, and Cilantro. The recipe called for an onion also but the one I had less than desirable so I chucked it.|
|Start a dutch oven or pan warming up and add 1 TBSP of Olive Oil. When warm add 3 chopped carrots and cook stirring occasionally till softened about 10-12 minutes. If you have a pleasing onion please add it at this point.|
|Stir in Grated Ginger, Curry Powder and Salt. Cook 3 minutes stirring constantly. Add the broth in, cover, and heat to boiling.|
|Stir in Cauliflower and Garbanzo Beans. Cover and cook on medium 15-20 minutes. Gently stirring every so often until cauliflower is tender.|
|Add chopped Cilantro and Plain Yogurt. In a bowl add the Stew to your Quinoa and top with a little more Cilantro and Yogurt. Enjoy!|
Source: Good Housekeeping
1 TBSP Olive Oil
3 Carrots chopped
1 Onion chopped
1 Cup Quinoa
1 TBSP Grated Fresh Ginger
1 TBSP Curry Powder
3/4 tsp Salt
2 1/2 Cup Vegetable Broth
1 head Cauliflower cut into small florets (4 1/2 cups)
2 Cans Garbanzo Beans, rinsed and drained
1/2 Cup Cilantro chopped
1/4 Cup low fat Plain Yogurt plus extra for serving
In a large dutch over heat oil on medium heat until hot. Add carrots and onion and cook until lightly browned and tender 10-12 minutes. Stir frequently.
Stir in Ginger, Curry powder and Salt into carrot mixture and cook 3 minutes stirring constantly. Add the broth and cover until it is heated to boiling. Stir in Cauliflower and Garbanzo Beans. Cover and cook on medium 15-20 minutes gently stirring every so often until the Cauliflower is tender.
Meanwhile prepare the Quinoa.
To serve, stir chopped cilantro and 1/4 cup yogurt into stew. Spoon Quinoa into a serving bowl and top with stew. Add an additional dollop of yogurt to the top and garnish with Cilantro.
Approximately 8 Servings