Pin 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 Curried Cauliflower and Chickpea Coconut Stew on a chilly weeknight and it quickly became a favorite for its simplicity and rich flavors. The coconut milk brings a luxurious creaminess without any dairy.
Ingredients
- Cauliflower: 1 medium head, cut into florets
- Onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Ginger: 1-inch piece, 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 garnish
Instructions
- Sauté Aromatics:
- 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.
- Add Garlic and Ginger:
- Add garlic and ginger, stirring for 1 minute until fragrant.
- Cook Spices:
- Stir in curry powder, cumin, turmeric, smoked paprika, and chili flakes. Cook for 1 minute to toast the spices.
- Add Vegetables:
- Add carrot, bell pepper, and cauliflower florets. Cook for 3 to 4 minutes, stirring often.
- Add Liquids:
- Pour in diced tomatoes, coconut milk, and vegetable broth. Stir in salt and pepper.
- Simmer:
- Bring to a simmer, cover, and cook for 15 minutes, or until the vegetables are tender.
- Finish Stew:
- Stir in chickpeas and simmer uncovered for 5 to 8 minutes more, allowing the stew to thicken. Adjust seasoning as needed.
- Serve:
- Serve hot, garnished with fresh cilantro and a squeeze of lime.
Pin This savory stew is one of those dinners my family asks for repeatedly, especially when we want something nourishing and deeply satisfying. It is hearty and perfect for sharing around the table.
Serving Suggestions
Pair this stew with fluffy basmati rice, warm naan, or cooked quinoa for a complete meal. Add a side of tangy cucumber salad for extra freshness.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to four days. The flavors deepen overnight making it even better the next day. This stew is also freezer-friendly.
Nutrition Info
Each serving provides approximately 310 calories, 13 g total fat, 37 g carbohydrates, and 9 g protein, making it a filling meal suitable for most diets.
Pin This stew delivers comfort and bold flavor in every bite. Enjoy your creation and savor the creamy warmth!
Recipe FAQ
- → Can I substitute vegetables in this dish?
Yes, you can swap carrots or bell peppers with sweet potato or zucchini for different textures and flavors.
- → How can I add more greens to this meal?
Stir in spinach or kale during the last few minutes of simmering to add freshness and extra nutrients.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, but always check your broth and spice labels for hidden gluten.
- → What is the best way to serve this stew?
Serve hot with basmati rice, naan, or quinoa to complete the meal and soak up the flavorful sauce.
- → How do the spices influence the flavor?
Curry powder, cumin, turmeric, and smoked paprika create a rich, warm, and mildly smoky profile that complements the creamy coconut base.