Save to Pins 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 on busy nights because it comes together quickly and fills the house with amazing aromas
Ingredients
- Vegetables: 1 medium head cauliflower cut into florets 1 large onion finely chopped 2 cloves garlic minced 1-inch piece fresh ginger grated 1 large carrot diced 1 red bell pepper diced 1 can (400 g / 14 oz) diced tomatoes 1 can (400 g / 14 oz) chickpeas drained and rinsed
- Coconut & Liquids: 1 can (400 ml / 13.5 oz) coconut milk (full-fat or light) 1 cup (240 ml) 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 for heat) 1 tsp salt (or to taste) Freshly ground black pepper to taste
- Garnish: Fresh cilantro chopped Lime wedges
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 to Pins This stew has become a family favorite especially on cold evenings when we gather around the table to enjoy its warmth and flavor
Substitutions and Variations
Substitute sweet potato or zucchini for carrots or bell pepper for a different twist Add spinach or kale in the last few minutes for extra protein and greens
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days Reheat gently on the stove or microwave until warmed through
Serving Suggestions
Serve with cooked basmati rice naan or quinoa for a complete and satisfying meal
Save to Pins This stew is as versatile as it is delicious making it a staple recipe you will return to again and again
Questions & Answers
- → Can I substitute vegetables in this stew?
Yes, you can swap carrots or bell peppers with sweet potatoes or zucchini to adjust texture and flavor.
- → What level of heat does this stew have?
The spiced blend includes mild chili flakes for optional heat, which can be adjusted or omitted to suit preferences.
- → How can I add more protein to this dish?
Adding spinach or kale in the last few minutes boosts protein and adds fresh greens without altering the flavor profile.
- → Is the stew gluten and dairy free?
Yes, this stew naturally avoids gluten and dairy; just ensure broth and spice mixes are free of hidden allergens.
- → What are good serving suggestions for this dish?
Serve hot alongside basmati rice, naan, or quinoa to complete the meal and soak up the flavorful sauce.