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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.
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  2. Jennifer says

    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.

  3. MM says

    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. ??

  4. LaNae Atkinson says

    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!!
    Peace

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