Save to Pinterest 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 quickly became a family favorite for busy weeknights thanks to its rich taste and simple ingredients.
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Ingredients
- Cauliflower: 1 medium head cauliflower, cut into florets
- Onion: 1 large onion, finely chopped
- Garlic: 2 cloves garlic, minced
- Fresh 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) diced tomatoes
- Chickpeas: 1 can (400 g / 14 oz) chickpeas, drained and rinsed
- Coconut milk: 1 can (400 ml / 13.5 oz) coconut milk (full-fat or light)
- Vegetable broth: 1 cup (240 ml) vegetable broth
- Curry powder: 2 tbsp curry powder
- Ground cumin: 1 tsp ground cumin
- Ground turmeric: 1/2 tsp ground turmeric
- Smoked paprika: 1/2 tsp smoked paprika
- Chili flakes: 1/2 tsp chili flakes (optional for heat)
- Salt: 1 tsp salt (or to taste)
- Black pepper: Freshly ground black pepper, to taste
- Garnish: Fresh cilantro, chopped and lime wedges
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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 to Pinterest Sharing this cozy stew has become a favorite family tradition on chilly evenings.
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Serving Suggestions
Serve with cooked basmati rice, naan, or quinoa to complete the meal perfectly.
Variations
Replace carrots or bell pepper with sweet potato or zucchini for a tasty twist.
Additional Tips
Add a handful of spinach or kale in the last few minutes of cooking for extra protein and nutrients.
Save to Pinterest 
This curried cauliflower and chickpea stew is a simple, satisfying dish that you'll want to make again and again.
Recipe Questions & Answers
- → What spices are used to flavor the stew?
Curry powder, ground cumin, turmeric, smoked paprika, and optional chili flakes combine to provide a warm and aromatic spice profile.
- → Can I substitute any vegetables in this dish?
Yes, sweet potato or zucchini can replace carrots or bell pepper depending on your preference.
- → How can I make the stew thicker?
Simmering uncovered for several minutes after adding chickpeas allows the mixture to thicken naturally.
- → Is this suitable for gluten-free and dairy-free diets?
Yes, this dish is naturally gluten-free and dairy-free, but check labels on broths and spices for hidden allergens.
- → What can I serve alongside this stew?
It pairs well with cooked basmati rice, naan bread, or quinoa for a complete meal.
- → How do I add extra protein to this dish?
Incorporate a handful of spinach or kale during the last few minutes of cooking to boost protein and nutrients.
