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Golden, Curried Vegetable Stew With Cauliflower, Potatoes, Chickpeas And Carrots Over Turmeric Rice

13 faves
Nutrition per serving    (USDA % daily values)
CAL
908
FAT
149%
CHOL
94%
SOD
63%
Uploaded by: The Cozy Apron

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Ingredients for 4 servings

1 ½ teaspoons curry powder

½ teaspoon whole fennel seeds

½ teaspoon sea salt

½ teaspoon cracked black pepper

¼ teaspoon turmeric

¼ teaspoon paprika

2 tablespoons butter

1 tablespoon olive oil

1 large onion, quartered and sliced thinly

4 cloves garlic, minced

3 Roma tomatoes, seeded and finely diced

1 (15 ounce) can chickpeas, drained and rinsed

6 small/medium carrots, peeled and sliced about ¼” thick

2 medium russet potatoes, peeled and cubed to bite-size pieces

1 ½ cups chicken or vegetable stock, hot

½ head cauliflower, chopped into small pieces

2 tablespoons cilantro, chopped

1 teaspoon rice vinegar

2 tablespoons green onion, chopped

Turmeric Rice

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