Save 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.
I first served this to my family on a chilly evening and it quickly became a favorite for its comforting flavors and easy preparation.
Ingredients
- Cauliflower: 1 medium head cauliflower, cut into florets
- Onion: 1 large onion, finely chopped
- Garlic: 2 cloves garlic, minced
- Ginger: 1 inch piece fresh ginger, grated
- Carrot: 1 large carrot, diced
- Red bell pepper: 1 red bell pepper, 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 (optional): 1/2 tsp
- Salt: 1 tsp or to taste
- Black pepper: freshly ground, to taste
- Garnish: fresh cilantro, chopped and 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.
Save This dish has brought my family together many times, cozying up with warm bowls on cold nights.
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 can be refrigerated for up to 3 days.
Save This stew is a flavorful and simple way to enjoy a nourishing plant-based meal any night of the week.
Recipe FAQ
- → Can I substitute any vegetables in the stew?
Yes, sweet potato or zucchini work well as substitutes for carrots or bell pepper, adding different textures and flavors.
- → How do I make the stew spicier?
Include the optional chili flakes or add fresh chopped chili to increase the heat without overpowering the curry's balance.
- → What can I serve alongside this dish?
It pairs nicely with basmati rice, naan bread, or quinoa for a complete, satisfying meal.
- → Can I add more protein to the stew?
Yes, tossing in spinach or kale during the last minutes of cooking boosts protein and adds freshness.
- → Is coconut milk essential for the stew’s texture?
Coconut milk provides creaminess and depth of flavor; using full-fat yields a richer texture but light versions also work well.