Curried Cauliflower And Chickpea Stew Food

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CURRIED LENTIL AND CHICKPEA STEW



Curried Lentil and Chickpea Stew image

This recipe converted at least 3 people I know to curry, and many to lentils. Even my husband - who previously disliked lentils and curry - LOVES this recipe. Chunks of carrots and potatoes make this recipe hearty, while the lentils and Chickpeas give it plenty of fiber, nutrients and protein. Omit the Chickpeas if you're not a fan, or try it... you just might like it! This was my first vegan recipe.

Provided by Izzy The Terrible

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

3 cups vegetable broth or 3 cups chicken broth
1 cup green lentil
1 cup garbanzo beans, canned
1 -2 tablespoon curry powder
1 -2 potato, cubed
1 cup carrot, cut into large chunks
1/2 medium onion
salt and pepper
red pepper flakes (optional)

Steps:

  • 1. In a large saucepan, heat oil over medium heat. Sautee onions until translucent.
  • 2. Add curry powder, and cook until spice is fragrant. About 30 seconds.
  • 3. Add broth, carrots and rinsed lentils and rinsed lentils. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
  • 4. Add cubed potatoes. Cook 15 more minutes.
  • 5. Add Garbanzo beans. Cook 15 - 25 more minutes or until everything is cooked and lentils are tender.
  • The times on the recipe are estimated times. There is no science about this stew. Additionally, if you want it thicker, remove a portion of the stew, and blend it using a standard or immersion blender.
  • Enjoy as is, or over rice!

Nutrition Facts : Calories 303.7, Fat 1.5, SaturatedFat 0.2, Sodium 205.8, Carbohydrate 56.5, Fiber 20, Sugar 3.3, Protein 17

CAULIFLOWER AND CHICKPEA STEW



Cauliflower and Chickpea Stew image

Reciped adapted from Real Simple by Laura Ratliff and Ryan Smith. I did not have spinach on hand and used some leftover collards. I also used chicken broth instead of water. A flavorful dish. Could be served over couscous (as called for by original recipe) or even rice.

Provided by cinwalsh_8057651

Categories     Stew

Time 35m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 onion, chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 (28 ounce) can whole san marzano tomatoes, undrained
1 (15 ounce) can chickpeas, drained and rinsed
1 head cauliflower, cored and cut into small florets
1 (5 ounce) package Baby Spinach, chopped
1/2 cup water

Steps:

  • Heat oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until it starts to soften, 4 to 5 minutes.
  • Add the cumin, chili powder, salt and pepper, and cook, stirring, until fragrant, 1 minute.
  • Add tomatoes, crushing with your hands as you add then and their liquid, chickpeas, cauliflower, and 1/2 cup water and bring to a boil.
  • Reduce heat and simmer until the vegetables are tender and the liquid has slightly thickened, 15 to 20 minutes.
  • Fold in the spinach and cook until just wilted, 1 to 2 minutes.

Nutrition Facts : Calories 186.7, Fat 6, SaturatedFat 0.8, Sodium 600.6, Carbohydrate 29.2, Fiber 7.4, Sugar 5.9, Protein 7.4

CURRIED CAULIFLOWER AND CHICKPEA STEW



Curried Cauliflower and Chickpea Stew image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Vegetarian     Quick & Easy     High Fiber     Dinner     Curry     Cauliflower     Chickpea     Fall     Low Cholesterol     Potluck     Cilantro     Boil     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

2 tablespoons vegetable oil
2 1/2 cups chopped onions
5 teaspoons curry powder
6 cups small cauliflower florets (from 1 medium head)
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
2 10-ounce cans diced tomatoes with green chiles
1 14-ounce can unsweetened coconut milk*
1/2 cup chopped fresh cilantro

Steps:

  • 1/2 cup chopped fresh 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 chiles, 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; serve.

CURRIED CAULIFLOWER AND CHICKPEA STEW



Curried Cauliflower and Chickpea Stew image

I originally found this recipe on Epicurious.com, made some changes for my family's tastes, and it is SO good! A great vegetarian dish with a nice balance of sweet and savory and a spicy kick!

Provided by Greeny4444

Categories     Curries

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
2 1/2 cups onions, chopped (2 medium onions)
6 cups cauliflower florets (from 1 medium head)
5 teaspoons curry powder (use hot or use regular curry powder and add about 1/2-1 teaspoons of red pepper flakes)
2 (15 1/2 ounce) cans garbanzo beans, drained
2 (10 ounce) cans rotel (I use the Mexican variety)
1 (14 ounce) can unsweetened coconut milk (Low-fat would work fine)
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/4-1/2 teaspoon ground ginger

Steps:

  • Heat oil in large saute pan over medium heat. Add onions and sauté until golden brown.
  • Add cauliflower, curry powder, and garbanzo beans; stir.
  • Add Rotel, coconut milk, garam masala, cumin, and ginger. Heat to medium-high, and bring to a 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, if desired. Serve with crusty bread or over rice.

Nutrition Facts : Calories 422.9, Fat 21.3, SaturatedFat 13.8, Sodium 859.1, Carbohydrate 51.6, Fiber 10.5, Sugar 5.3, Protein 12.1

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Top Asked Questions

How to cook cauliflower stew with chickpeas?
Mix in the coconut milk/cornstarch mixture, stock and chickpeas and bring to a simmer. Gently simmer until cauliflower is cooked through, about 5 minutes. Mix in the peas and heat through 1 minute. Season the stew with salt. Top servings of the stew with sliced green onion. Note: Patak’s brand curry paste was used in this recipe.
How to cook cauliflower and Curry?
Heat the oil in a large skillet set over medium heat. Add the next 4 ingredients and cook 3 to 4 minutes. Add the curry paste and cook and stir 1 to 2 minutes more. Mix in the coconut milk/cornstarch mixture, stock and chickpeas and bring to a simmer. Gently simmer until cauliflower is cooked through, about 5 minutes.
How to cook cauliflower and garbanzo beans?
Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, 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.
How do you cook with cilantro and curry powder?
1/2 cup chopped fresh 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 chiles, then coconut milk; bring to boil.

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