# What You'll Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, 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 - ½ tsp ground turmeric
14 - ½ tsp smoked paprika
15 - ½ 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
# Cooking Steps:
01 - Heat a large pot over medium heat, add a splash of oil or a few tablespoons of water for oil-free cooking, and sauté the chopped onion for 3 minutes until softened.
02 - Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Mix in curry powder, ground cumin, turmeric, smoked paprika, and optional chili flakes; cook for 1 minute to release their aromas.
04 - Add diced carrot, red bell pepper, and cauliflower florets, cooking for 3 to 4 minutes while stirring frequently.
05 - Pour in diced tomatoes, coconut milk, and vegetable broth. Season with salt and black pepper, then stir to combine.
06 - Bring mixture to a simmer, cover the pot, and cook for 15 minutes until the vegetables become tender.
07 - Stir in drained chickpeas and continue to simmer uncovered for 5 to 8 minutes to thicken the stew. Adjust seasoning as necessary.
08 - Dish out the hot stew, topped with chopped fresh cilantro and lime wedges for brightness.
