Curried Cauliflower Chickpea Stew Recipe
Introduction
This Curried Cauliflower Chickpea Stew is a comforting and flavorful dish perfect for any day of the week. Combining tender cauliflower, hearty chickpeas, and creamy coconut milk with warming curry spices creates a delicious and satisfying meal.
Ingredients
- 1 head of cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
Instructions
- Step 1: In a large pot, sauté the chopped onion and minced garlic over medium heat until softened and fragrant, about 3-4 minutes.
- Step 2: Add the curry powder and stir for 1 minute to release the flavors.
- Step 3: Add the cauliflower florets, chickpeas, diced tomatoes with their juice, and coconut milk to the pot. Stir to combine.
- Step 4: Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the cauliflower is tender and the flavors are well blended.
- Step 5: Taste and season with salt and pepper as needed. Serve hot with rice or crusty bread.
Tips & Variations
- For extra heat, add a pinch of cayenne pepper or chopped fresh chili along with the curry powder.
- Swap coconut milk for Greek yogurt or cream for a different richness and texture.
- Add spinach or kale in the last 5 minutes of cooking for extra greens.
- Use fresh tomatoes instead of canned for a lighter flavor when in season.
Storage
Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The stew may thicken in the fridge; add a splash of water or coconut milk when reheating to loosen the consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this stew ahead of time?
Yes, this stew tastes even better the next day as the flavors deepen. Prepare it in advance and store it in the refrigerator for up to 4 days.
Is this dish vegan and gluten-free?
Yes, this stew is both vegan and gluten-free, making it suitable for a variety of dietary preferences.
PrintCurried Cauliflower Chickpea Stew Recipe
A hearty and flavorful Curried Cauliflower Chickpea Stew featuring tender cauliflower and protein-rich chickpeas simmered in a fragrant coconut curry sauce. This comforting vegetarian dish combines aromatic spices, creamy coconut milk, and vibrant vegetables for an easy and nutritious meal perfect for any day of the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian
Ingredients
Vegetables and Legumes
- 1 medium head cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
Spices and Liquids
- 2 tablespoons curry powder
- 1 can (13.5 oz) coconut milk
- 2 tablespoons vegetable oil or olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the ingredients: Begin by washing and cutting the cauliflower into bite-sized florets. Drain and rinse the chickpeas thoroughly. Chop the onion finely and mince the garlic cloves.
- Sauté aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Then add the minced garlic and sauté for another minute until fragrant.
- Add spices: Stir in the curry powder and cook for 1-2 minutes, allowing the spices to bloom and release their aroma.
- Add vegetables and liquids: Add the cauliflower florets, chickpeas, diced tomatoes (with their juices), and coconut milk to the pot. Stir well to combine all ingredients.
- Simmer the stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the cauliflower is tender and the flavors have melded together.
- Season and serve: Taste the stew and season with salt and freshly ground black pepper as needed. Stir well, then remove from heat. Serve hot, optionally with steamed rice or warm bread.
Notes
- This stew can be adjusted to your preferred spice level by adding chili flakes or fresh chili during the cooking process.
- For a thicker consistency, simmer uncovered for the last 5-10 minutes to reduce excess liquid.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- Feel free to add other vegetables such as spinach or bell peppers for added nutrition and color.
Keywords: curried cauliflower stew, chickpea curry, vegan stew, coconut curry, healthy vegetarian dinner, easy curry recipe
