Pin 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 quickly became a family favorite for its comforting flavors and simple preparation.
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 34 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 58 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 My family gathers around this stew every week, sharing stories and smiles over heaping bowls.
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.
Nutritional Information
Per serving: Calories 310, Total Fat 13 g, Carbohydrates 37 g, Protein 9 g.
Pin This curried stew is the perfect hearty dish to brighten up your meal rotation.
Recipe Q&A
- → Can I substitute other vegetables?
Yes, sweet potato or zucchini can replace carrots or bell pepper to vary texture and flavor.
- → How can I make it spicier?
Add more chili flakes or fresh chopped chilies during cooking for extra heat tailored to your taste.
- → Is coconut milk essential in this dish?
Coconut milk provides creaminess and subtle sweetness, balancing the spices; light or full-fat versions both work well.
- → What can I serve alongside this stew?
It pairs beautifully with basmati rice, naan bread, or quinoa for a complete, satisfying meal.
- → Can I add greens for extra nutrition?
Yes, tossing in spinach or kale in the last few minutes enhances both nutrition and color.