Cauliflower & Chickpea Curry Stew
Vegan. Healthy. Delicious. Easy.
Recipe Credit: @thelittlebeanblog
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| This recipe is full of flavor & can be enjoyed on its own as a stew or plated with a side of rice. I can't emphasize enough how much flavor this stew has -- you gotta try it to believe it! |
Ingredients List (screenshot for an easy shopping list):
Main Ingredients
- 1 tbsp Olive Oil (optional if non-stick pot is used)
- 0.5 White Onion
- 0.5 head Cauliflower
- ~12 Baby Yellow Potatoes
- 1.5 cups Chickpeas (Garbanzo Beans)
- 1.5 cups Diced Tomatoes
- 3 cups Vegetable Stock
- 0.25 cup Coconut Cream
- 2 Chili Peppers (optional - will add spicy hotness!)
Spices
- 3 tbsp Curry Powder
- 1 tsp Cumin
- 1 tsp Turmeric
- pinch Black Pepper
- 1 tbsp Nutritional Yeast
Nutritional Information (per 1-cup serving):
- 165 Calories
- 12 g Protein
- 22 g Carbs (6 g Sugar, 6 g Fiber)
- 3 g Fats (2.5 g Sat Fat, 0 g Cholesterol)
Photographic Directions
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| Add the onions and first three spices (curry, cumin & turmeric) to a skillet and saute over medium heat, coating the onions with the spices. NOTE: I did not use oil, so I added 3-4 tbsp of water to help coat the onions. |
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| Add the onions to a large pot and combine with the cauliflower and potatoes, stirring to coat them with the spices. |
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| Repeat this method for the chickpeas... |
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| ...and the tomatoes. |
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| Pour in the vegetable stock and stir. |
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| Add the black pepper, nutritional yeast & coconut cream. |
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| If so, then add the chili peppers (or chili powder). |
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| Let the stew cook over low-medium heat until the vegetables are softened. The longer the stew cooks, the more the flavors will infuse into the vegetables. |
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| Plate one serving plus a side of rice for a delicious dinner or lunch. |
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