Indian-inspired · curry bowl
Curried Cauliflower and Chickpea Stew
Cauliflower and chickpeas simmer with tomato, onion, and warm curry spices in a golden one-pot stew.
Total time25 min
Hands-on15 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Cook the onion in oil in a deep skillet over medium heat until softened, about 5 minutes.
- 02
Stir in the curry powder for 30 seconds, then add cauliflower, chickpeas, tomatoes, broth, and 1/2 teaspoon salt.
- 03
Cover and simmer for 12 minutes, until the cauliflower is tender.
- 04
Uncover and simmer for 3 minutes more, until the golden broth thickens slightly.
Make it work
Useful swaps
- Use broccoli florets instead of cauliflower.
- Add a diced potato with the broth for a heartier stew.
Why this is a good weeknight call
Only 15 minutes are hands-on. It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
