Curried Cauliflower and Chickpea Stew
Feel like you’ve seen a lot of this curried cauliflower and chickpea stew this week? You and I both my friend. But I’m actually not sick of it! This vegan stew is simple, yet delicious. Comforting on a cold Fall night. It’s healthy, filling and full of veggies and fiber. And at $1.75 a serving (less if you already have the curry powder!), it will fit into even the tightest budget. I suggest you serve it with a nice chunk of crusty bread!
Curried Cauliflower and Chickpea Stew
Adapted from Bitchin Camero
Ingredients:
- 2 tbsp. olive oil
- 1 large yellow onions, diced
- 1 large sweet potato, diced (skin-on)
- 2 tbsp hot curry powder
- 1 28 oz. can diced tomatoes
- 2 15 oz. cans chickpeas, drained and rinsed
- 1 head cauliflower, florets only
- 1 15 oz. can light coconut milk
- 2 tsp. salt
- 2-3 cups water
How-To: Set a dutch oven or very large pot over medium heat and add the olive oil. Saute the onions for 5 minutes, or until just soft. Add the potatoes and curry powder and give everything a good stir. Add the tomatoes, chickpeas, cauliflower, coconut milk and salt. Add 2-3 cups of water until you reach your desired consistency. Bring to a boil, then reduce to a simmer over medium-low heat. Taste and adjust the salt and curry powder as needed.
Makes 6 servings.
