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 love making this stew because it fills my kitchen with warm, inviting aromas and always pleases the whole family.
Ingredients
- Cauliflower: 1 medium head, cut into florets
- Onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Fresh ginger: 1-inch piece, grated
- Carrot: 1 large, diced
- Red bell pepper: 1, 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: 1/2 tsp (optional, for heat)
- Salt: 1 tsp or to taste
- Black pepper: freshly ground, to taste
- Fresh cilantro: chopped, for garnish
- Lime wedges: for serving
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 stew always brings my family together around the table for a warm, comforting meal we all enjoy.
Substitution Ideas
You can swap out carrots or bell pepper for sweet potato or zucchini to vary the vegetables.
Serving Suggestions
Serve with cooked basmati rice, naan bread, or quinoa for a complete meal.
Storage Tips
Leftovers taste even better the next day and can be refrigerated for up to 4 days or frozen for longer storage.
Save This curried cauliflower and chickpea stew is a delicious, nutritious meal that’s simple to make and sure to please.
Recipe Guide
- → How can I adjust the heat level in this stew?
Reduce or omit chili flakes for milder flavor, or add fresh chili peppers to increase spiciness according to your preference.
- → What can I substitute for coconut milk?
Use canned oat milk or almond milk with a tablespoon of coconut oil for creaminess, keeping the stew rich and smooth.
- → Can this stew be prepared oil-free?
Yes, sauté the vegetables using water or vegetable broth instead of oil to keep the dish oil-free without sacrificing flavor.
- → What sides pair well with this dish?
Basmati rice, quinoa, or warm naan bread complement the textures and soak up the flavorful coconut curry sauce wonderfully.
- → How long does the stew keep in the refrigerator?
Store covered in the fridge for up to 3-4 days; flavors often deepen after resting overnight, making leftovers delicious.
- → Can I add other vegetables to this stew?
Absolutely! Sweet potato, zucchini, spinach, or kale make great additions and can be added during cooking to enhance texture and nutrition.