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Spiced Cauliflower, Kale and Chickpea Stew

5 from 1 reader review
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 4 -6
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Ingredients

  • 1 tablespoon coconut oil
  • 1 medium yellow onion, small dice
  • 1 tablespoon curry powder
  • 1 bay leaf
  • 2 cloves garlic, minced
  • 2-inch piece fresh ginger, peeled and minced
  • 1 small jalapeño or cayenne pepper, seeded and minced
  • 1 cup waxy potatoes, ½ inch dice
  • 3 cups small cauliflower florets
  • 1 28-oz can crushed tomatoes
  • 1-2 cups vegetable stock
  • 1 cup cooked chickpeas, drained
  • 1 bunch Lacinato kale, stems removed and leaves chopped
  • salt and ground black pepper, to taste
  • chopped leafy herbs to finish (parsley, cilantro etc)

Instructions

  • Heat the coconut oil in a heavy + large soup pot over medium heat. Add the onions and cook slowly, lowering heat if necessary. Cook until very soft, translucent and almost breaking down, about 6-7 minutes.
  • Add the curry powder and bay leaf and cook, stirring often, for 3 more minutes. Add the garlic, ginger (if using), and jalapeño to the pot. Stir and cook until fragrant, constantly stirring to avoid burning the garlic.
  • Add the potatoes and cauliflower to the pot and stir. Season with lots of salt and pepper. Add the crushed tomatoes to the pot and stir once more. At this point, add 1 cup of vegetable stock (you may want to add more later). Stir the pot, place a lid on top, and bring to a boil.
  • Lower the heat on the stove to a simmer and remove the lid. Cook until the potatoes are just-tender, about 40 minutes. Add the chickpeas and diced kale,, and simmer for 5 more minutes or until greens have wilted.
  • Check the stew for seasoning, adjust, and serve hot with bread, naan, cooked brown rice, quinoa, millet etc. Garnish with chopped leafy herbs.

Recipe Notes

  • Start with 1 cup of vegetable stock for a thicker, stew-like result. Add a second cup if you want it more brothy. The stew thickens as it sits, so err on the side of more liquid if making ahead.
  • A splash of coconut milk stirred in at the end adds richness. About half a cup works well.
A hearty one-pot vegan stew with cauliflower, chickpeas, kale, and potatoes in a spiced tomato broth. Made on the stove in about an hour. Flexible, filling, and great for meal prep.