This month’s Bon Appetit had an interesting looking recipe that I wanted to try. Turns out this dish is very spicy. (Disclaimer – I like a little heat, but not a lot). For me, it was too spicy. It calls for two cans of diced tomatoes with green chiles. Next time I make this, and I definitely will, it will be with two cans of tomatoes, but one can without the chiles. (I also only used 1/2 can of coconut milk, to be a little mindful of saturated fat calories and intake). Other than that, this is a very good dish, and one that will have a future in my repertoire, just a little toned down. By the way, the color is exquisite in this dish.
Curried cauliflower and chickpea stew with grilled chicken
2 tablespoons olive oil
2 1/2 cups chopped onions
1/4 cup curry powder
6 cups small cauliflower florets (from 1 medium head)
2 15-ounce cans garbanzo beans, drained
1 10-ounce can diced tomatoes with green chiles
1 10-ounce can plain diced tomatoes
6 ounces coconut milk
1/2 cup chopped cilantro
kosher salt and black pepper to taste
2 grilled boneless chicken breasts, sliced for serving
Heat oil in large skillet over high heat. Add onions and saute until golden brown. Add curry powder and stir, about 30 seconds. Add cauliflower and garbanzo beans, and stir 1 minute. Add diced tomatoes, then coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid has thickened slightly. Stir occasionally. Season to taste with salt and pepper. Stir in cilantro. Serve topped with grilled chicken strips. Makes 4 servings.
Awarded to me by 
got no milk 