Curried Cauliflower and Chickpea Stew
Warm, comforting, and bursting with bold flavors, this curried cauliflower and chickpea stew is a one-pot wonder that's perfect for a hearty weeknight dinner or cozy meal prep option. Featuring aromatic spices like curry powder, cumin, and turmeric, this stew brings rich, earthy depth to every bite. Tender cauliflower florets mingle with protein-packed chickpeas in a silky, coconut milk-based broth, balanced by the freshness of baby spinach and a pop of citrus from lemon wedges. Ready in under an hour with just 15 minutes of prep time, this satisfying vegan and gluten-free dish is as nourishing as it is flavorful. Garnish with fresh cilantro for a vibrant finish, and enjoy this easy, plant-powered stew over rice, with warm flatbread, or on its own!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- 1 13.5-ounce can coconut milk, full-fat
- 3 cups vegetable broth
- 1 medium head cauliflower, cut into bite-sized florets
- 2 cups cooked chickpeas (drained and rinsed if canned)
- 3 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 lemon wedges (for serving)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and sauté for 5-6 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the curry powder, ground cumin, ground turmeric, and cayenne pepper (if using) to the pot. Stir well to coat the onions in the spices and toast them for 1 minute.
Stir in the tomato paste and cook for 2 minutes, allowing it to deepen in color and flavor.
Pour in the coconut milk and vegetable broth, stirring to combine.
Add the cauliflower florets and cooked chickpeas to the pot. Raise the heat to bring the stew to a gentle boil, then reduce to a simmer.
Cover the pot with a lid and let it simmer for 20-25 minutes, or until the cauliflower is tender.
Remove the lid and stir in the baby spinach. Cook for 2-3 minutes until the spinach is wilted.
Season the stew with salt and black pepper to taste.
Ladle the stew into bowls and garnish with fresh cilantro. Serve with lemon wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2071 mg | 90% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 17.1 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1482 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
