# Components:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 large carrot, diced
06 - 1 red bell pepper, diced
07 - 1 can (14 oz) diced tomatoes
08 - 1 can (14 oz) chickpeas, drained and rinsed
→ Coconut & Liquids
09 - 1 can (13.5 oz) coconut milk, full-fat or light
10 - 1 cup (8 fl oz) vegetable broth
→ Spices & Seasonings
11 - 2 tbsp curry powder
12 - 1 tsp ground cumin
13 - 1/2 tsp ground turmeric
14 - 1/2 tsp smoked paprika
15 - 1/2 tsp chili flakes, optional
16 - 1 tsp salt, or to taste
17 - Freshly ground black pepper, to taste
→ Garnish
18 - Fresh cilantro, chopped
19 - Lime wedges
# Directions:
01 - Heat a large pot over medium heat and add a splash of oil or a few tablespoons of water. Sauté the chopped onion for 3 minutes until softened.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Incorporate curry powder, ground cumin, turmeric, smoked paprika, and optional chili flakes. Cook for 1 minute to release the spices’ aromas.
04 - Add diced carrot, red bell pepper, and cauliflower florets. Cook for 3 to 4 minutes, stirring frequently.
05 - Pour in diced tomatoes, coconut milk, and vegetable broth. Stir well and season with salt and freshly ground black pepper.
06 - Bring to a gentle simmer, cover, and cook for 15 minutes until vegetables are tender.
07 - Stir in rinsed chickpeas and simmer uncovered for an additional 5 to 8 minutes until the stew thickens. Adjust seasoning to taste.
08 - Ladle the stew into bowls and garnish with chopped fresh cilantro and a squeeze of lime.
