Curried Cauliflower Chickpea Stew Recipe

Introduction

This Curried Cauliflower Chickpea Stew is a hearty and flavorful dish perfect for cozy dinners. Packed with vibrant vegetables and warming spices, it’s both nutritious and comforting. Easy to make and full of plant-based goodness, it’s sure to become a favorite.

Ingredients

• 1 medium head cauliflower, cut into florets
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch fresh ginger piece, grated
• 1 large carrot, diced
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk, full-fat or light
• 1 cup vegetable broth
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1/2 tsp chili flakes (optional)
• 1 tsp salt, or to taste
• Freshly ground black pepper, to taste
• Fresh cilantro, chopped
• Lime wedges

Instructions

1. Step 1: 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 finely chopped onion for about 3 minutes until softened.
2. Step 2: Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
3. Step 3: Add the curry powder, ground cumin, turmeric, smoked paprika, and chili flakes if using. Cook for another minute to toast the spices and release their flavors.
4. Step 4: Add the diced carrot, red bell pepper, and cauliflower florets to the pot. Stir often and cook for 3 to 4 minutes, allowing the vegetables to soften slightly.
5. Step 5: Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir in the salt and freshly ground black pepper to taste.
6. Step 6: Bring the mixture to a simmer. Cover the pot and cook for 15 minutes, or until the vegetables are tender.
7. Step 7: Add the drained and rinsed chickpeas to the stew. Simmer uncovered for 5 to 8 minutes until the stew thickens slightly. Taste and adjust seasoning as needed.
8. Step 8: Serve the stew hot, garnished with chopped fresh cilantro and a squeeze of lime juice for brightness.

Tips & Variations

• For more heat, increase the chili flakes or add a diced fresh chili with the aromatics.
• Use light coconut milk for a lower-fat version, or full-fat for a richer stew.
• Add spinach or kale in the last few minutes of cooking for extra greens.
• Serve with steamed rice, quinoa, or warm naan bread to soak up the sauce.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or water if it thickens too much. This stew can also be frozen for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of cauliflower?

Yes, you can swap cauliflower for vegetables like broccoli, sweet potatoes, or zucchini depending on your preference and what you have on hand.

Is this stew vegan?

Yes, this stew is naturally vegan and dairy-free, making it suitable for plant-based diets.

Curried Cauliflower Chickpea Stew Recipe

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★★★★★

4.9 from 120 reviews

• Author: Sophie
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Curried Cauliflower Chickpea Stew is a vibrant and hearty vegetarian dish packed with warm spices and creamy coconut milk. Bursting with tender cauliflower, chickpeas, and colorful vegetables, it’s a comforting stew perfect for a wholesome lunch or dinner. The rich blend of curry powder, cumin, and turmeric together with fresh ginger and garlic creates a deeply flavorful meal that’s both nourishing and satisfying.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 medium head cauliflower, cut into florets
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch fresh ginger piece, grated
• 1 large carrot, diced
• 1 red bell pepper, diced

Canned & Liquids

• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk, full-fat or light
• 1 cup vegetable broth

Spices & Seasonings

• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1/2 tsp chili flakes (optional)
• 1 tsp salt, or to taste
• Freshly ground black pepper, to taste

Garnish

• Fresh cilantro, chopped
• Lime wedges

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Instructions

1. Sauté Aromatics: Heat a large pot over medium heat. Add a splash of oil or a few tablespoons of water if cooking oil-free. Add the finely chopped onion and sauté for about 3 minutes until the onion softens and becomes translucent.
2. Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger. Cook for 1 minute, stirring constantly until fragrant and aromatic.
3. Toast Spices: Add the curry powder, ground cumin, ground turmeric, smoked paprika, and chili flakes if using. Cook for an additional minute to toast the spices, enhancing their flavors.
4. Cook Vegetables: Add the diced carrot, red bell pepper, and cauliflower florets to the pot. Stir frequently and cook for 3 to 4 minutes, allowing the vegetables to start softening.
5. Combine Liquids and Seasonings: Pour in the diced tomatoes with their juices, coconut milk, and vegetable broth. Stir to combine. Add salt and freshly ground black pepper to taste.
6. Simmer Stew: Bring the stew to a gentle simmer. Cover the pot and let it cook for about 15 minutes, or until the vegetables are tender and cooked through.
7. Incorporate Chickpeas and Thicken: Add the drained and rinsed chickpeas to the pot. Continue simmering uncovered for 5 to 8 minutes to allow the stew to thicken slightly. Taste and adjust seasoning if necessary.
8. Serve: Spoon the stew into bowls and garnish with freshly chopped cilantro. Serve with a squeeze of lime juice for a bright finish. Enjoy warm.

Notes

• This stew can be made oil-free by sautéing the aromatics in water or vegetable broth.
• If you prefer a thicker stew, simmer uncovered for longer or mash a few chickpeas to release starch and thicken naturally.
• Adjust the chili flakes quantity to control the spice level according to your taste.
• Use full-fat coconut milk for a richer flavor or light coconut milk for a lighter dish.
• Leftovers can be refrigerated for up to 3 days and taste even better the next day.
• Pair with naan bread or cooked rice for a full meal.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Stew
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: curried cauliflower stew, chickpea curry, coconut curry stew, vegetarian stew, healthy curry recipe, easy one-pot meal