Healthy One-Pot Cauliflower Stew with Curry
This healthy one-pot cauliflower stew with curry takes only 30 minutes to make so it is the perfect dish for busy weeknights. Serve this tasty curry over your choice of grain or rice to round out the meal.
Servings: 5 servings
Calories: 431kcal
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion (~1/2 onion)
- 1 tablespoon curry powder
- 1/2 teaspoon smoked paprika
- 2 cloves garlic, minced
- 6 cups chopped cauliflower
- 2 cans (14.5 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- 1 can ( 15 oz) chickpeas, drained and rinsed
- 3 cups chopped kale or baby spinach
- 1/4 teaspoon sea salt (adjust to taste)
- Garnish with fresh cilantro
Instructions
- Add olive oil to a large, deep skillet over medium-high heat.
- Stir in onion, curry powder, and smoked paprika (if using) and cook for 2-3 minutes or until onion is translucent and tender.
- Stir in garlic and cook for another minute.
- Add cauliflower and sauté for 3-4 minutes. Stir in the tomatoes and coconut milk. Bring to a simmer and cook for 12-15 minutes.
- Stir in the chickpeas, chopped kale, and salt. Cook another 2-3 minutes until kale is wilted and tender.
- Serve over your favorite grain and garnish with fresh cilantro.
Video
Notes
- Recipe makes ~8 cups of curry.
- Serve over rice or couscous. Nutrition information below is for only the curry, not any rice/couscous.
- Leftovers can be stored in the fridge for up to 3 days in an airtight container.
- Freeze leftovers for up to 3 months.
Nutrition
Serving: 1serving | Calories: 431kcal | Carbohydrates: 44g | Protein: 14g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 208mg | Potassium: 1296mg | Fiber: 13g | Sugar: 12g | Vitamin A: 4293IU | Vitamin C: 115mg | Calcium: 251mg | Iron: 8mg