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Curried Cauliflower Stew

We cook the cauliflower in an aromatic tomato and coconut milk based curry sauce to which we added cooked garbanzos (or lentils) for a full and wholesome dish. A great dish for 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 Preheating the Pan

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

  • High Heat Oil(grapeseed, vegetable, canola)2 Tbsps.
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2. Add and Cook the Vegetables

Add the vegetables, then cook for 4 minutes or until slightly translucent. Stir frequently.

  • Yellow Onion(diced small)½ cup
  • Garlic Clove(finely chopped)1
  • Ginger(finely chopped)1 tsp.
  • Cauliflower(cut into florets)2 cups
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3. Add and Toast the Spices

Add to the vegetables and toast for 30 seconds or until aromatic.

  • Cumin(ground)1 tsp.
  • Curry Powder1 tsp.
  • Chili Flakes½ tsp.
  • Kosher Salt1 tsp.
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4. Add the Liquids and Begin Cooking the Curry

Stir in the ingredients, then lower the temperature to 235°F/ 115°C (low) and cook for 8 minutes or until the cauliflower is tender when pierced with a fork and the sauce has reduced.

  • Crushed Tomatoes½ cup
  • Coconut Milk1 cup
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5. Add the Garbanzos and Finish the Curry

Add the cooked and strained garbazos into the curry and continue cooking for 1 minute or until the beans are warmed through.

  • Pre-Cooked Garbanzos(strained)1 cup
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6. Remove and Serve Immediately

Turn off the heat, then transfer the curried cauliflower to a serving bowl and enjoy with some steamed rice and naan bread.

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