CURRIED CAULIFLOWER AND CHICKPEA STEW

This was a quick, delicious weeknight meal. Although a little spicy for my children, my husband and I loved it.
I like the light coconut milk, which makes it a little healthier, while not compromising the flavor.

CURRIED CAULIFLOWER AND CHICKPEA STEW

2 tablespoons vegetable oil
2 1/2 cups chopped onions
5 teaspoons curry powder
1 head of cauliflower, divided into small florets
2 (15 ounce) cans chickpeas, drained
2 (10 ounce) cans of diced tomatoes with green chiles
1 (14 ounce) can of coconut milk
1/2 cup chopped fresh cilantro

Heat oil in a large skillet over high heat. Add onions and saute until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and chickpeas, stir 1 minute. Add diced tomatoes with chiles, then coconut milk, bring to boil.
Reduce heat to medium low, cover and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Stir in cilantro, serve.
Enjoy!

Recipe adapted from Bon Appetit, May 2009
www.bonappetit.com/