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 first made this stew on a chilly evening and it quickly became a favorite in our household simple ingredients with big flavors
Ingredients
- Cauliflower: 1 medium head cauliflower cut into florets
- Onion: 1 large finely chopped
- Garlic: 2 cloves minced
- Ginger: 1-inch piece fresh 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
Pin it This stew is perfect for sharing with family on chilly evenings creating warm comforting moments at the dinner table
Serving Suggestions
Serve with cooked basmati rice naan or quinoa for a complete meal
Variations
Substitute sweet potato or zucchini for carrots or bell pepper If desired add spinach or kale for extra protein in the last few minutes of cooking
Storage Tips
Leftovers taste even better the next day store in an airtight container in the refrigerator for up to 3 days
Pin it This simple stew brings vibrant flavors and wholesome nutrition effortlessly to your table
Frequently Asked Questions
- → What spices give the stew its flavor?
Curry powder, ground cumin, turmeric, smoked paprika, and optional chili flakes combine to create a warm, fragrant flavor profile.
- → Can I use other vegetables instead of cauliflower?
Yes, sweet potato or zucchini can replace the cauliflower or bell pepper for a different texture and flavor.
- → How can I add more protein to this dish?
Adding spinach or kale during the last few minutes of cooking boosts protein and adds leafy greens to the stew.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, but check labels on broth and curry powder to ensure no hidden gluten is present.
- → What is the best way to serve this stew?
Serve hot, garnished with fresh cilantro and lime wedges, alongside basmati rice, naan, or quinoa for a balanced meal.