Directions:
- In 6-quart Dutch oven, heat oil on medium-high until hot.
- Add carrots and onion, and cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring frequently.
- Meanwhile, prepare rice as label directs; keep warm.
- Stir ginger, curry, and 3/4 teaspoon salt into carrot mixture; cook 3 minutes, stirring constantly.
- Add broth; cover and heat to boiling on high.
- Stir in cauliflower and garbanzo beans; cover and cook on medium 15 to 20 minutes longer, gently stirring every 5 minutes until cauliflower is tender.
- To serve, stir chopped cilantro and 1/4 cup yogurt into cauliflower stew.
- Spoon rice into warm serving bowls; top with stew.
- Serve cauliflower stew with additional yogurt to dollop on top if you like.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 371.89 Kcal (1557 kJ) | ||
| Calories from fat | 59.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.58g | 10% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 680.33mg | 28% | |
| Potassium | 792.85mg | 17% | |
| Total Carbs | 65.78g | 22% | |
| Sugars | 6.38g | 26% | |
| Dietary Fiber | 5.78g | 23% | |
| Protein | 14.21g | 28% | |
| Vitamin C | 58.8mg | 98% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2.7mg | 15% | |
| Calcium | 114mg | 11% | |
| Amount Per 100 g | |||
| Calories | 99.24 Kcal (415 kJ) | ||
| Calories from fat | 15.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 10% | |
|---|---|---|---|
| Cholesterol | 0.33mg | 0% | |
| Sodium | 181.54mg | 28% | |
| Potassium | 211.56mg | 17% | |
| Total Carbs | 17.55g | 22% | |
| Sugars | 1.7g | 26% | |
| Dietary Fiber | 1.54g | 23% | |
| Protein | 3.79g | 28% | |
| Vitamin C | 15.7mg | 98% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.7mg | 15% | |
| Calcium | 30.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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