A creamy plant-based stew with cauliflower, chickpeas, and aromatic spices simmered in coconut milk.
# Components:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1-inch fresh ginger piece, grated
05 - 1 large carrot, diced
06 - 1 red bell pepper, diced
07 - 1 can (14 oz) diced tomatoes
08 - 1 can (14 oz) chickpeas, drained and rinsed
→ Coconut & Liquids
09 - 1 can (13.5 oz) coconut milk, full-fat or light
10 - 1 cup vegetable broth
→ Spices & Seasonings
11 - 2 tbsp curry powder
12 - 1 tsp ground cumin
13 - 1/2 tsp ground turmeric
14 - 1/2 tsp smoked paprika
15 - 1/2 tsp chili flakes (optional)
16 - 1 tsp salt, or to taste
17 - Freshly ground black pepper, to taste
→ Garnish
18 - Fresh cilantro, chopped
19 - Lime wedges
# Directions:
01 - Heat a large pot over medium heat. Add a splash of oil or a few tablespoons of water for oil-free cooking. Sauté onion for 3 minutes until softened.
02 - Stir in garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Incorporate curry powder, cumin, turmeric, smoked paprika, and chili flakes; cook 1 minute to toast the spices.
04 - Add diced carrot, red bell pepper, and cauliflower florets. Stir often and cook for 3–4 minutes.
05 - Pour in diced tomatoes, coconut milk, and vegetable broth. Stir in salt and freshly ground black pepper.
06 - Bring to a simmer, cover, and cook for 15 minutes or until the vegetables are tender.
07 - Add chickpeas to the pot and simmer uncovered for 5 to 8 minutes until stew thickens. Adjust seasoning as desired.
08 - Plate the stew hot, garnished with chopped cilantro and a squeeze of lime.
