Ingredients
- 4 cups cauliflower florets
- 1 cup diced yellow potato
- 1 cup fat-free, reduced-sodium vegetable broth, divided
- 1 cup thinly sliced red onion
- 3 garlic cloves, thinly sliced
- 2 Tbsp. curry powder
- 3 cups thinly sliced cabbage
- 1 (15 oz.) can chickpeas, rinsed and drained
- 1 cup green beans
- ¾ cup reduced-fat coconut milk
- Pepper to taste
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Instructions
- Add cauliflower and potatoes to a large pot and cover with water. Bring to a boil and cook for 3 minutes. Drain and set aside.
- In large, heavy-bottomed pan, heat ½ cup broth over medium-high heat. Add onion and garlic, and cook until onion is translucent (4-5 minutes). Mix in curry powder until fragrant (30 seconds).
- Add cabbage and cook, stirring occasionally, until wilted, adding water if needed to prevent pan from going dry (4-5 minutes).
- Add chickpeas, green beans, cauliflower, and potatoes. Pour in remaining ½ cup broth and coconut milk. When liquid comes to a simmer, reduce heat and simmer, stirring occasionally, until potatoes are tender (10-15 minutes). Season to taste with pepper and serve.