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Simple Weekday Recipe: Curried Cauliflower Stew

28 October 2010 1,609 views 19 Comments

Sometimes I go to the grocery store, buy a bunch of vegetables, and only when I get home do I look for recipe ideas to figure out what to do with them.

I do not recommend this meal planning strategy. Usually what happens is I find recipes that include most of the ingredients, but it’s difficult to find a recipe where I have everything at home.

This Curried Cauliflower Stew was a rare success story. I love that it’s vegetarian and that the flavors keep melding together so that the dish tastes even better as leftovers.

curried cauliflower and chickpea stew

Curried Cauliflower and Chickpea Stew
Bon Appétit ♦ May 2009
4 servings ♦ Prep Time: 35 mins ♦ Serve over basamati rice

Ingredients
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

Preparation
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.

ingredients
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
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preparation
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.
*Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.
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  • FoodieIsTheNewForty

    Mmmm, that looks fantastic! I love curry so much, and now that it's getting cooler, it's perfect curry weather!

  • FoodieIsTheNewForty

    Mmmm, that looks fantastic! I love curry so much, and now that it's getting cooler, it's perfect curry weather!

  • Donnacooks

    Looks delicious! I have the same shopping compulsion with produce, they all look great @ the Farmer's Market. Love veggie curries and this one looks simple enough for a quick weeknight meal

  • jodibart

    It really was delicious and VERY satisfying to do very little prep work, dump a bunch of cans together with spices, and have a wonderful dinner!

  • jodibart

    It definitely is, Donna! Thanks for commenting :-)

  • Lisaepearson

    Yum, I, actually have all of those ingredients, too. I think I'll make this tomorrow along with Chaya Rao's Tomartar Shorba (remember how good it was?!). Thanks

  • Lisaepearson

    Yum, I, actually have all of those ingredients, too. I think I'll make this tomorrow along with Chaya Rao's Tomartar Shorba (remember how good it was?!). Thanks

  • Bgoldinbecker

    I love recipes like this that you allow you to throw together whatever fresh produce and pantry staples you have on hand. Will definitely try this one; thanks for sharing!

    By the way, Whole Foods and Epicurious have great recipe apps that allow you to search by ingredients. It's amazing what they come up with sometimes. I know of other sites with similar functions,but those 2 are the ones I typically turn to when facing a fridge full of random produce.

  • http://busyveganmama.blogspot.com sara

    curry and cauliflower are so good together! this looks so easy and tasty, thanks for sharing!

  • jodibart

    Everything that comes out of Chaya's kitchen is delicious! That was such a fun cooking class.

  • jodibart

    Thanks for the tip, Betsy. I use Epicurious all the time but will have to start checking out my Whole Foods app too.

  • Bgoldinbecker

    I ended up making this last night, as I had a freezer-full of frozen cauliflower and diced sweet potatoes that were given away at work. Both the frozen cauliflower and sweet potatoes worked well, and best of all, no chopping required. Super-easy and yum!

  • Bgoldinbecker

    I ended up making this last night, as I had a freezer-full of frozen cauliflower and diced sweet potatoes that were given away at work. Both the frozen cauliflower and sweet potatoes worked well, and best of all, no chopping required. Super-easy and yum!

  • jodibart

    I was going to make this again yesterday, but Adam made hummus instead with our chickpeas. Also delicious!!

  • jodibart

    I was going to make this again yesterday, but Adam made hummus instead with our chickpeas. Also delicious!!

  • jodibart

    I made the recipe again the day after Thanksgiving for my family. They loved it! I served it with basmati rice and roasted chicken with Indian Spices. Mom, that recipe is here: http://www.wholefoodsmarket.com/recipes/1129.

  • Mom

    The roasted chicken and cauliflower recipe was fantastic. The different spices were all so tasty. I would totally recommend making this. It is a winner!

  • Mom

    The roasted chicken and cauliflower recipe was fantastic. The different spices were all so tasty. I would totally recommend making this. It is a winner!

  • Mom

    The roasted chicken and cauliflower recipe was fantastic. The different spices were all so tasty. I would totally recommend making this. It is a winner!