Crazy for Curry: Curried Cauliflower and Chickpea Stew
My curry blogs have been among the most popular so when I saw this recipe I knew I had to try it and post it on the blog.
I didn’t make any changes to the recipe and it turned out wonderfully. Super flavorful – definitely some heat from the curry powder and diced tomatoes with chiles. If you don’t like spice, this probably isn’t the recipe for you. The cauliflower and chickpeas both provide enough substance to the dish that you really don’t miss the meat! I served the curry with basmati rice.
Our only regret with the dish…we both wished we had some naan to dip into the sauce!
Curried Cauliflower and Chickpea Stew
- 2 tablespoons vegetable oil
- 2 1/2 cups chopped onions
- 5 teaspoons curry powder
- 6 cups small cauliflower florets (from 1 medium head)
- 2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
- 2 10-ounce cans diced tomatoes with green chiles
- 1 14-ounce can unsweetened coconut milk
- 1/2 cup chopped fresh cilantro
Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes.
Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil.
Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper.
Stir in cilantro; serve.