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.
I have made this stew multiple times for my family and friends, and it never fails to impress with its rich flavors and comforting warmth.
Ingredients
- Vegetables: 1 medium head cauliflower cut into florets 1 large onion finely chopped 2 cloves garlic minced 1-inch piece fresh ginger grated 1 large carrot diced 1 red bell pepper diced 1 can 400 g / 14 oz diced tomatoes 1 can 400 g / 14 oz chickpeas drained and rinsed
- Coconut & Liquids: 1 can 400 ml / 13.5 oz coconut milk (full-fat or light) 1 cup 240 ml vegetable broth
- Spices & Seasonings: 2 tbsp curry powder 1 tsp ground cumin 1/2 tsp ground turmeric 1/2 tsp smoked paprika 1/2 tsp chili flakes (optional for heat) 1 tsp salt (or to taste) Freshly ground black pepper to taste
- Garnish: 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 brings warmth and togetherness to our dinner table, creating memorable family moments with each bite.
Serving Suggestions
Serve with cooked basmati rice naan or quinoa for a complete meal.
Variations
Substitute sweet potato or zucchini for carrots or bell pepper if desired. Add spinach or kale in the last few minutes for extra protein and nutrition.
Storage
Leftovers taste even better the next day and can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Save This curried cauliflower and chickpea coconut stew is sure to become a favorite with its rich flavors and wholesome ingredients.
Cooking Questions & Answers
- → What spices create the core flavor?
Curry powder, cumin, turmeric, and smoked paprika combine for a fragrant and slightly smoky profile.
- → Can I make this stew oil-free?
Yes, sauté vegetables using water instead of oil to keep it light and suitable for various diets.
- → What are good variations for vegetables?
Swapping carrots or red bell peppers with sweet potato or zucchini works well and provides different textures.
- → How to thicken the stew if needed?
Simmer uncovered after adding chickpeas to reduce liquid and achieve desired consistency.
- → What to serve alongside for a complete meal?
Serve with basmati rice, naan, or quinoa to complement and complete the dish.