|
|
Category |
|
Entrees - Maindishes
|
Sub
Category |
|
Vegetarian
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
1 cup dried chickpeas
|
|
1 cup dried black beans
|
|
1 cup dried kidney beans
|
|
2 onions
|
|
8 cloves garlic
|
|
1 sweet potato, peeled and cubed
|
|
1 zucchini, cubed
|
|
1 head cauliflower, broken into florets
|
|
2 cans diced tomatoes
|
|
|
|
2 cans tomato sauce
|
|
salt and pepper, 1/2 tsp allspice
|
|
1 1/2 tsp cumin
|
|
1/2 tsp turmeric
|
|
1/2 tsp chili powder
|
|
1/2 tsp ground ginger
|
|
1 tbs dried oregano
|
|
1 can coconut milk
|
|
juice of 2 limes, small bunch cilantro, diced
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Soak beans overnight or bring to a hard boil for one minute before letting soak for an hour without lifting the lid. Drain and rinse well.
|
|
|
Add all but coconut milk, limes, and cilantro, and simmer for 2 hours. Add water or vegie broth if it seems too dry.
|
|
|
Add coconut milk, lime juice, and cilantro and bring up to a simmer. Serve.
|
|
|
|
|
Originally Submitted
5/7/2012
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Cauliflower Stew recipe to your own private DesktopCookbook.
|