Curried Cauliflower and Chickpea Stew

by Jennifer on October 21, 2010

If you're new here, you may want to subscribe to my tasty updates.

Post image for Curried Cauliflower and Chickpea Stew

Last week I shared the fun at had a the Soup’s On event in Mystic and raved about the Curried Cauliflower and Chickpea Stew that ended up winning the ‘Best Soup’ title that evening.

Luckily, the recipe has been shared and is only a small variation of the recipe from Epicurious. In this recipe, Coconut Oil is used instead of Vegetable Oil.

Curried Cauliflower and Chickpea stew (epicurious states makes 4 servings but could easily serve 8) 
• 2 tablespoons coconut oil
• 2 ½ cups chopped onions
• 5 teaspoons curry powder
• 6 cups small cauliflower florets ( from 1 medium head)
• 2 (15 ½ oz.) cans garbanzo beans (drained)
• 2 (10 oz. ) cans diced tomatoes
• 1 (14 oz.) can unsweetened coconut milk (I used a can of light coconut milk)
• ½ cup chopped 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 chilies, 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 and serve.
Lindsay @ The Ketchup Diaries October 21, 2010 at 12:14 pm

Yummy! I love curry and coconut.

Anne-Marie at This Mama Cooks! October 21, 2010 at 3:20 pm

I’m loving the photography you did on your last two soup/stew bowl posts. Sorry, but I’m going have to steal your layout idea. But I’ll credit you OF COURSE 😉 XOXOXO

Jennifer October 25, 2010 at 9:21 am

Go for it my friend!

Jennifer October 25, 2010 at 9:21 am

I agree it is such a great combination!

LaNae Atkinson October 26, 2010 at 2:36 pm

Hi Jennifer, if this is served over brown rice it turns into a full fledged entree. An incredibly nourishing and fulfilling dinner for a cool fall night!!

MM September 28, 2011 at 9:50 am

Are there really 4 total cans of diced tomatoes in this recipe, as listed in the ingredients? You only instruct to add the diced tomatoes with chilies. ??

Jennifer September 28, 2011 at 1:42 pm

Hi MM – thank you so much for writing. I referred to my recipe notes and sure enough only 2 cans. I had first tried with 2 can with chilies and then again with again with two cans with no chilis. I updated the recipe.
Thank you for your patience.

Anne (@notasupermom) October 7, 2011 at 10:06 pm

Ooh, I have everything but the cauliflower!

Comments on this entry are closed.

{ 3 trackbacks }

Previous post:

Next post:

Savoring the Thyme