# Ingredient List:
→ 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 (240 ml) vegetable broth
→ Spices & Seasonings
11 - 2 tbsp curry powder
12 - 1 tsp ground cumin
13 - 1/2 tsp ground turmeric
14 - 1/2 tsp smoked paprika
15 - 1/2 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
# Directions:
01 - Heat a large pot over medium heat and add a splash of oil or a few tablespoons of water for an oil-free option. Sauté the finely chopped onion for 3 minutes until softened.
02 - Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Incorporate curry powder, ground cumin, turmeric, smoked paprika, and chili flakes, and cook for 1 minute to release their flavors.
04 - Add diced carrot, red bell pepper, and cauliflower florets to the pot. Cook for 3 to 4 minutes, stirring frequently.
05 - Pour in diced tomatoes, coconut milk, and vegetable broth. Season with salt and freshly ground black pepper. Stir to combine thoroughly.
06 - Bring the mixture to a simmer, cover, and cook for 15 minutes until the vegetables are tender.
07 - Stir in the drained chickpeas and continue simmering uncovered for 5 to 8 minutes to allow the stew to thicken. Adjust seasoning as needed.
08 - Ladle the stew into bowls and garnish with freshly chopped cilantro and a squeeze of lime juice.
