Save 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 recipe has become a staple in my kitchen because it is both comforting and easy to prepare on busy nights.
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
- Freshly ground black pepper: to taste
- Fresh cilantro: chopped
- 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 This stew always brings my family together around the dinner table for a warm and hearty meal.
Required Tools
Large pot or Dutch oven, chefs knife, cutting board, wooden spoon
Allergen Information
Contains coconut tree nut allergen for some. Naturally gluten free and dairy free.
Nutritional Information
Per serving: Calories 310, Total Fat 13 g, Carbohydrates 37 g, Protein 9 g
Save Serve this stew hot with your favorite grain and enjoy the vibrant flavors with every bite.
Recipe FAQ
- → What vegetables can I substitute in this dish?
Try swapping carrots or bell peppers with sweet potatoes or zucchini for variation without altering cooking time much.
- → Can I adjust the spice level?
Yes, omit or reduce chili flakes for a milder stew or add more for extra heat.
- → How long should the stew simmer?
Simmer covered for 15 minutes until vegetables are tender, then uncovered 5-8 minutes to thicken.
- → What garnishes complement this stew?
Fresh cilantro and a squeeze of lime brighten the flavors beautifully.
- → Are there options to increase protein content?
Add a handful of spinach or kale towards the end of cooking for extra nutrients and protein.