 Summary
The flavors in this stew just meld together. Sure it's a vegetarian recipe, but it tastes sooo good. Try different vegetables to see how your turns out.
Cookware used in Recipe
 3 Quart with Cover View
 12 inch Large Skillet with Cover View
 10 inch Liquid Core Electric Skillet View
Prep Time
30 Minutes
Servings
2 - 4
Ingredients: 1 head fresh cauliflower florets 2 teaspoons curry powder ½ teaspoon ground cumin 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic,undrained 1 can (15 oz each) garbanzo beans, drained, rinsed ¾ cup solid-pack canned pumpkin ¾ cup water ¼ teaspoon salt 1 cup frozen green peas Directions: Cut cauliflower into large florets pieces. Add a little water to the 3 Quart Saucepan and place the cauliflower in it. Cook until tender approximately 20 minutes. Meanwhile, place curry powder and cumin in large 12'' Large Skillet and heat over medium heat just until fragrant. Add undrained tomatoes, beans, pumpkin and water; bring to a boil over medium heat. Add cooked cauliflower and salt. Reduce heat to low and simmer 15 minutes, stirring in peas last 5 minutes. Note* The vegetables may be served over rice or couscous. Couscous cooks quickly like instant rice. |
