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Cauliflower Chickpea Curry Stew

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Keyword: cauliflower, chickpea, curry, mains, stew, vegan, vegetarian
Servings: 6
Author: Ashlen Leonard

Ingredients

  • 2 tbsp olive oil
  • 1/2 medium white onion diced
  • 2 tsp garlic crushed
  • 1 head cauliflower ~6 cups, chopped into bite size pieces
  • 1 tbsp curry powder
  • 1/2 tbsp cumin
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp fresh ginger crushed/finely diced
  • 1 tbsp tomato paste
  • 1 398 ml can coconut milk
  • 1 796 ml can diced tomatoes
  • 1 cup vegetable broth
  • 1 398 ml can chickpeas drained and rinsed
  • Salt and pepper

Instructions

  • In a large pot over medium heat, add olive oil, garlic and onion and sauté for 2-3 minutes or until fragrant.
  • Add the chopped cauliflower, curry powder, cumin, paprika, chili powder and fresh ginger and stir well. Cook for another 2-3 minutes.
  • Pour in the coconut milk, diced tomatoes, vegetable broth and tomato paste. Stir well. Bring the mixture to a boil and then reduce the heat to medium-low and simmer for 10 minutes, or until the cauliflower is cooked through.
  • Stir in the chickpeas and season with salt and pepper. Serve over rice and top with cilantro or your preferred herb and enjoy!