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 stew has become a family favorite with its comforting spices and creamy texture that keeps everyone coming back for seconds.
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.
Pin It Sharing this stew at family dinners has created many warm memories filled with laughter and happy bellies.
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.
Storage
Leftovers taste even better the next day and store well in the fridge for up to 4 days.
Pin It Enjoy this hearty stew as a comforting weeknight dinner that’s both nutritious and delicious.
Recipe FAQs
- → Can I use other vegetables instead of cauliflower?
Yes, sweet potato or zucchini can be substituted for cauliflower to vary textures and flavors.
- → How can I make this stew spicier?
Adding extra chili flakes or a diced fresh chili pepper during cooking will increase the heat.
- → Is it necessary to use coconut milk?
Coconut milk adds creaminess and subtle sweetness, but you can substitute with cashew cream or another plant-based milk if preferred.
- → What dishes pair well with this stew?
Serve it alongside basmati rice, quinoa, or warm naan bread for a complete meal experience.
- → Can I prepare this stew oil-free?
Yes, sauté the vegetables in water or vegetable broth instead of oil to keep it oil-free.