Curried Cauliflower Stew


As a child, I never really liked cauliflower. And as I got older, I found that I only really liked to eat it with melted cheese on top. Well the interesting thing about growing older is that sometimes your tastes change. And now, believe it or not, I really enjoy eating cauliflower. I know I just posted a cauliflower recipe, but I really wanted to share this recipe as well. 

 Hopefully, the vibrant color doesn’t scare you. I added a lot of spices to this dish, that not only add to the flavor, but they transform this dish into some beautiful earth tones colors. 

There is a little preparation in this stew. 

Like most of my dishes, this stew is flexible. You can basically throw in or omit whatever vegetables that you want. These just happen to be the veggies that I had in my fridge at the time.

Recipe: Serves 4-5

For the ingredients you will need:

1 medium cauliflower (chopped in bite size pieces)
1 medium zucchini (sliced)
1 medium squash (sliced)
2 baby eggplants (1 cup, sliced and peeled if you don’t want skin on)
1 can (14.5 oz) of diced tomatoes w/juice (or 1 cup of fresh tomatoes diced)
1 medium yellow sweet onion (diced)
1 can (14 oz) coconut milk (unsweetened)
1/2 cup of vegetable broth (water can be used as well)
2-3 cloves of garlic (minced)
1 teaspoon of ginger root (minced)
3 tablespoons of coconut oil or olive oil
1 teaspoon of ground cumin
1/2 teapsoon of coriander
1 tablespoon of curry powder (indian/mild)
1 tablespoon of ground turmeric
sea salt/pepper to taste


For the instructions:
In a big pot, heat your oil on medium heat. Add in your garlic, ginger, and spices and saute for 2-3 minutes, then add in your onions saute for a few more minutes. Add the rest of your ingredients into your pot, cover and let simmer on low for 30-40 minutes. Stir at least half way into cooking. All of your veggies should be really tender.
*Note* – All of these veggies have a short cooking time. If you want them firmer, cut down your cooking time by 10 minutes or so.  This dish can be served by itself but goes great alongside a serving of rice. 
Serve up your stew and enjoy!

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