CURRIED CAULIFLOWER AND CHICKPEA STEW

2 	tablespoons vegetable oil 
2½ 	cups chopped onions
5 	teaspoons curry powder
6 	cups small cauliflower florets (from 1 medium head)
2 	15½-ounce cans garbanzo beans (chickpeas), drained
2 	10-ounce cans diced tomatoes with green chiles
1 	14-ounce can unsweetened coconut milk*
½	cup chopped fresh cilantro

Heat oil in large skillet over high heat. Add onions and saute until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Stir in cilantro. Serve over basmati rice.

SERVES: 4								Bon Appetit