Curry Cauliflower and Chickpea Stew

A flavorful and hearty stew featuring tender cauliflower and protein-rich chickpeas infused with aromatic curry spices.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 head cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes
• 1 cup coconut milk
• 2 cups vegetable broth
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup cilantro, chopped

Instructions

1. Heat olive oil in a 6-quart saucepan over medium heat.
2. Add chopped onion and sauté for 5 minutes until translucent.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add curry powder, cumin, turmeric, and cayenne pepper, stirring for another minute.
5. Add cauliflower florets, chickpeas, diced tomatoes, coconut milk, and vegetable broth to the pot.
6. Season with salt and black pepper, then bring the mixture to a boil.
7. Reduce heat, cover, and let simmer for 20-25 minutes until the cauliflower is tender.
8. Taste and adjust seasoning if needed.
9. Garnish with chopped cilantro before serving.

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