Another recipe from this month’s glossies, I found this Curried Cauliflower and Chickpea Stew in the May issue of Bon Appetit. Curry? Coconut milk? Cilantro? Yes please! I made this one morning before work and it came together in under 30 minutes. It’s a little spicy, a little earthy and really flavorful. I love the combination of coconut milk and curry powder with the chickpeas and cauliflower. It just tastes like homey comfort food, which is just perfect for a long day at work.
This is one of those dishes you can make once and eat all week for lunch or dinner. Served over Jasmine rice, you’ve got yourself a really healthy and delicious meal.
Curried Cauliflower and Chickpea Stew
2 tbsp. olive oil
2 medium yellow onions, diced
1 large potato, diced (skin-on)
5 tsp. hot curry powder (I used Penzey’s)
2 15 oz. cans of fire-roasted tomatoes with green chiles*
2 15 oz. cans chickpeas, drained and rinsed
1 head cauliflower, florets only
1 15 oz. can coconut milk (lite is ok)
2 tsp. salt
1/2 cup cilantro leaves
*I used Muir Glen, but use regular diced tomatoes and add green chiles or cayenne pepper if you can’t find these.
Set a large pot over medium heat and heat the olive oil. Saute the onions for 5 minutes, or until just soft then add the potatoes and curry powder. Give everything a good stir.
Add the tomatoes, chickpeas, cauliflower, coconut milk and salt. Bring to a simmer and reduce the heat to medium-low. Simmer for about 20 minutes. Taste and adjust the salt as needed.
Serve over Jasmine or Basmati rice (I buy pre-cooked frozen Jasmin rice from Whole Foods), then top with cilantro.
Makes 6 servings.