Curried Cauliflower and Chickpea Stew with Coconut
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons curry powder
- 1 large head cauliflower, cut into florets
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 can (14 ounces) full-fat coconut milk
- 2 cups vegetable broth
- 1 teaspoon salt
- Fresh cilantro, chopped, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
- Stir in the minced garlic and curry powder. Cook for 1 minute until the spices smell fragrant.
- Add the cauliflower florets and chickpeas to the pot. Stir to coat them with the spiced onion mixture.
- Pour in the coconut milk and vegetable broth. Add the salt and bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pot, and simmer for 20 minutes until the cauliflower is tender.
- Taste and adjust salt if needed. Ladle the stew into bowls and top with chopped cilantro before serving.
Notes
Simmer just until the cauliflower softens but still holds its shape to keep the texture interesting. If the stew thickens too much in the fridge, add a splash of broth when reheating. Leftovers taste even better the next day as the spices settle.
Course: Main Course
Cuisine: Indian
Equipment: Large Pot, Knife, Cutting Board
Cuisine: Indian
Equipment: Large Pot, Knife, Cutting Board