Save to Pinterest A fragrant, creamy plant-based stew featuring tender cauliflower and chickpeas simmered in a spiced coconut curry sauce. Perfect for a budget-friendly weeknight meal.
This stew quickly became a family favorite for busy weeknights thanks to its rich taste and simple ingredients.
Ingredients
- Cauliflower: 1 medium head cauliflower, cut into florets
- Onion: 1 large onion, finely chopped
- Garlic: 2 cloves garlic, minced
- Fresh ginger: 1-inch piece fresh ginger, grated
- Carrot: 1 large carrot, diced
- Red bell pepper: 1 red bell pepper, diced
- Diced tomatoes: 1 can (400 g / 14 oz) diced tomatoes
- Chickpeas: 1 can (400 g / 14 oz) chickpeas, drained and rinsed
- Coconut milk: 1 can (400 ml / 13.5 oz) coconut milk (full-fat or light)
- Vegetable broth: 1 cup (240 ml) vegetable broth
- Curry powder: 2 tbsp curry powder
- Ground cumin: 1 tsp ground cumin
- Ground turmeric: 1/2 tsp ground turmeric
- Smoked paprika: 1/2 tsp smoked paprika
- Chili flakes: 1/2 tsp chili flakes (optional for heat)
- Salt: 1 tsp salt (or to taste)
- Black pepper: Freshly ground black pepper, to taste
- Garnish: Fresh cilantro, chopped and lime wedges
Instructions
- Step 1:
- Heat a large pot over medium heat. Add a splash of oil (or a few tablespoons of water for oil-free). Sauté onion for 3 minutes until softened.
- Step 2:
- Add garlic and ginger, stirring for 1 minute until fragrant.
- Step 3:
- Stir in curry powder, cumin, turmeric, smoked paprika, and chili flakes cook for 1 minute to toast the spices.
- Step 4:
- Add carrot, bell pepper, and cauliflower florets. Cook for 3 4 minutes, stirring often.
- Step 5:
- Pour in diced tomatoes, coconut milk, and vegetable broth. Stir in salt and pepper.
- Step 6:
- Bring to a simmer, cover, and cook for 15 minutes, or until the vegetables are tender.
- Step 7:
- Stir in chickpeas and simmer uncovered for 5 8 minutes more, allowing the stew to thicken. Adjust seasoning as needed.
- Step 8:
- Serve hot, garnished with fresh cilantro and a squeeze of lime.
Save to Pinterest Sharing this cozy stew has become a favorite family tradition on chilly evenings.
Serving Suggestions
Serve with cooked basmati rice, naan, or quinoa to complete the meal perfectly.
Variations
Replace carrots or bell pepper with sweet potato or zucchini for a tasty twist.
Additional Tips
Add a handful of spinach or kale in the last few minutes of cooking for extra protein and nutrients.
Save to Pinterest This curried cauliflower and chickpea stew is a simple, satisfying dish that you'll want to make again and again.
Recipe Questions & Answers
- → What spices are used to flavor the stew?
Curry powder, ground cumin, turmeric, smoked paprika, and optional chili flakes combine to provide a warm and aromatic spice profile.
- → Can I substitute any vegetables in this dish?
Yes, sweet potato or zucchini can replace carrots or bell pepper depending on your preference.
- → How can I make the stew thicker?
Simmering uncovered for several minutes after adding chickpeas allows the mixture to thicken naturally.
- → Is this suitable for gluten-free and dairy-free diets?
Yes, this dish is naturally gluten-free and dairy-free, but check labels on broths and spices for hidden allergens.
- → What can I serve alongside this stew?
It pairs well with cooked basmati rice, naan bread, or quinoa for a complete meal.
- → How do I add extra protein to this dish?
Incorporate a handful of spinach or kale during the last few minutes of cooking to boost protein and nutrients.