Pin It 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 of its ease and comforting flavors. I love how versatile it is, allowing substitutions like sweet potato or zucchini.
Ingredients
- Cauliflower: 1 medium head cut into florets
- Onion: 1 large finely chopped
- Garlic: 2 cloves minced
- Fresh ginger: 1-inch piece grated
- Carrot: 1 large diced
- Red bell pepper: 1 diced
- Diced tomatoes: 1 can 400 g 14 oz
- Chickpeas: 1 can 400 g 14 oz drained and rinsed
- Coconut milk: 1 can 400 ml 13.5 oz full-fat or light
- Vegetable broth: 1 cup 240 ml
- Curry powder: 2 tbsp
- Ground cumin: 1 tsp
- Ground turmeric: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Chili flakes: 1/2 tsp optional for heat
- Salt: 1 tsp or to taste
- Black pepper: freshly ground to taste
- Fresh cilantro: chopped for garnish
- Lime wedges: for serving
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.
Pin It This stew brings our family together around the dinner table especially on chilly evenings.
Notes
Serve with cooked basmati rice naan or quinoa for a complete meal. Substitute sweet potato or zucchini for carrots or bell pepper if desired. For extra protein add a handful of spinach or kale in the last few minutes of cooking. Leftovers taste even better the next day.
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 Check broth and curry powder labels for hidden gluten or allergens.
Pin It This curried cauliflower and chickpea coconut stew is both nutritious and comforting making it perfect for any weeknight.
Recipe Questions & Answers
- → What spices give this stew its unique flavor?
Ground cumin, turmeric, smoked paprika, chili flakes, and curry powder create a warm, aromatic spice blend that defines the stew.
- → Can I substitute the vegetables used in this dish?
Yes, sweet potato or zucchini can replace carrots or bell peppers, offering a different texture while keeping the stew hearty.
- → How long should the stew simmer for best results?
Simmer uncovered for about 20-23 minutes total to soften vegetables and blend flavors without losing creaminess.
- → What garnishes enhance the flavor profile?
Fresh cilantro adds herbaceous brightness, and a squeeze of lime provides a zesty contrast that lifts the rich, creamy base.
- → Is it possible to add extra greens to this dish?
Absolutely; spinach or kale can be stirred in during the last few minutes of cooking for added nutrition and color.