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Curried Cauliflower and Chickpea Stew
- 2 tablespoons vegetable oil
- 2 1/2 cups chopped onions
- 5 teaspoons curry powder
- 6 cups small cauliflower florets (from 1 medium head)
- 2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
- 2 10-ounce cans diced tomatoes with green chiles
- 1 14-ounce can unsweetened coconut milk*
- 1/2 cup chopped fresh cilantro
Directions:View on Epicurious
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