# Components:
→ Vegetables
01 - 1 medium cauliflower head, cut into florets
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 inch 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) full-fat or light coconut milk
10 - 1 cup vegetable broth
→ Spices & Seasonings
11 - 2 tablespoons curry powder
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon ground turmeric
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon chili flakes (optional)
16 - 1 teaspoon 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 oil-free cooking. Sauté the chopped onion for 3 minutes until softened.
02 - Incorporate minced garlic and grated ginger, stirring continuously for 1 minute until fragrant.
03 - Add curry powder, ground cumin, turmeric, smoked paprika, and chili flakes if using. Cook for 1 minute to release the spices’ aromas.
04 - Stir in diced carrot, red bell pepper, and cauliflower florets. Cook for 3 to 4 minutes, stirring often to combine flavors.
05 - Pour in diced tomatoes, coconut milk, and vegetable broth. Season with salt and freshly ground black pepper. Bring mixture to a simmer, cover, and cook for 15 minutes until vegetables are tender.
06 - Stir in rinsed chickpeas and simmer uncovered for 5 to 8 minutes more, allowing the stew to thicken. Adjust seasoning if necessary.
07 - Serve hot garnished with freshly chopped cilantro and lime wedges for brightness.
