Curried Cauliflower Stew

The cauliflower florets are cooked in an rich and aromatic tomato and coconut milk curry to which we added cooked garbanzos (or lentils) for a full and wholesome dish. A great ally to your meal prepping!.

Egg FreeVegetarianGluten FreeNut FreeDairy Free

2

Servings

15 Mins

Prep Time

14 Mins

Cook Time

Cooking Steps

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1. Add the Oil While Preheating the Pan

Add the oil then preheat the pan to 300°F/ 150°C (medium).

  • High Heat Oil(grapeseed, vegetable, canola)2 Tbsps.

2. Add and Cook the Vegetables

Add the vegetables to the preheated pan and cook for 4 minutes or until they turn slighlty translucent. Stir frequently.

  • Yellow Onion(diced small)½ cup
  • Garlic Clove(finely chopped)1
  • Ginger(finely chopped)1 tsp.
  • Cauliflower(florets)2 cups

3. Add and Toast the Spices

Add in the spices and cook for 30 seconds, just enough to open up the aromas as they mix with the oils.

  • Cumin(ground)1 tsp.
  • Curry Powder1 tsp.
  • Chili Flakes½ tsp.
  • Kosher Salt½ tsp.

4. Add the Following Ingredients and Cook the Curry

Stir in the listed ingredients, then lower the temperature to 235°F/ 115°C (low) and cook the curry for 8 to 10 minutes on until the cauliflower is tender and the sauce has thickened enough to coat the back of a spoon. Stir occasionally.

  • Crushed Tomatoes½ cup
  • Coconut Milk1 cup

5. Add the Garbanzos and Finish the Curry

Stir in the strained cooked garbanzos (or lentils) into the thicken curry sauce and cook for 1 more minute, just enough to warm them up without overcooking.

  • Pre-Cooked Garbanzos(or lentils)1 cup

6. Serve Immediately

Turn off the heat and transfer the curry to a serving bowl and enjoy with some steamed rice and naan bread.