Curried Cauliflower Stew

Here we are in the middle of winter. So, after a long hard day, who wouldn’t love to come home to a steaming bowl of soul-soothing Curried Cauliflower Stew?

This intoxicating curry serves up amazing flavor complexity, and yet is really straightforward to prepare. The first time I made this dish, I knew it was a winner. Our entire household (including our kids) enthusiastically gave this thumbs-up, and that’s a rare achievement. On top of that, I personally could not get enough and just had to make it a second time later that same week.

This is an adaptation of the cauliflower curry recipe in Dr. Michael Greger’s The How Not to Die Cookbook: 100+ Recipes to Help Prevent and Reverse Disease. To mine, I’ve included fresh bell pepper, eliminated nutritional yeast, added salt, increased broth, reduced garlic, omitted almond milk…a few things like that…

I ladle this hot curry over heaping bowls of brown rice, but I’ll bet it would be great over potatoes, too. I find this stew takes about 30-40 minutes, from start to finish, and half of that is hands-free simmering on the stove.

This is seriously good food…the kind that lifts your spirits all evening long. And isn’t that pretty much what most of us need this time of year?

CURRIED CAULIFLOWER STEW OVER BROWN RICE

1 large onion, diced
1  clove of garlic, minced
1 red bell pepper, diced
1 jalapeño, seeded and diced
2 1/2 cups vegetable broth
1/2 cup water
1 head of cauliflower, trimmed and cut into small florets
8 ounces frozen green beans
1 14-ounce can chickpeas, rinsed and drained
1 14-ounce can diced tomatoes
1 1/2 tablespoons curry powder
2 teaspoons kosher salt (generous), or to taste
1/2 teaspoon smoked paprika

Instructions

In a large soup pot over medium-high heat, dry sauté onions for about five minutes, or until soft and translucent. Add a splash of the water, if needed. Once translucent, add garlic, and continue to sauté for 30 seconds.

Toss the remainder of the ingredients into the pot, and stir well.

Bring the stew to a boil, and then reduce heat to medium-low. Cover, and simmer until the vegetables are tender, about 20 minutes.

Use an immersion blender to create a slightly creamier texture, if desired. Serve hot, over steamed brown rice or mashed potatoes.

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