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Curried Cauliflower and Chickpea Stew

April 27, 2009
curried cauliflower and chickpea stew

curried cauliflower and chickpea stew

I know this recipe sounds boring and carbohydrate loaded…and very beige.  But if you like these ingredients, I highly encourage you to make this stew- it’s beautiful and loaded with flavor and vegetables.  There’s a lot of tomato in there, so it doesn’t feel like a carbo load and it’s creamy from the coconut milk and mildly spiced from the curry and chilies.  You can serve this over steamed Jasmine rice to stretch it to 6 servings, or serve it straight up for 4 servings.  This recipe is adapted from a Bon Appetit recipe via Bitchin’ Camero.


2 T olive oil

2 medium yellow onions, diced

1 potato, diced with the skin on (I used a Yukon Gold)

5 t hot curry powder (Madras curry powder)

2 Serrano peppers, seeded and minced

1 28 oz can fire roasted diced tomatoes

1 14 oz can chickpeas, drained and rinsed

1 14 oz can coconut milk

1 c water

1 head cauliflower, cut into florets

2 t salt

Cilantro, chopped for garnish

Directions:Heat olive oil in a Dutch oven over medium high heat.  Add onion and saute for 5 minutes until they begin to brown.  Add curry powder, potato and Serrano chilis and stir for about 1 mintue.  Add tomatoes, chickpeas, cauliflower, coconut milk and 1 c water and raise heat to bring to a simmer.  Lower heat to medium low and cook for 20 mintues, until the potatoes and cauliflower are tender.  Serve over Jasmine rice (optional) and sprinkled with cilantro.

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