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.
Ingredients
Scale
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
Instructions
- 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.
- Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger. Cook for 1 minute, stirring constantly until fragrant and aromatic.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
