PP Curried Cauliflower Stew Over Brown Rice

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Chef:  Vicki Brett-Gach
Makes:  6-8 Servings
Prep Time:  15-20 min
Cook Time:  15-20 min
Total Time:  30-40 min


  • 1 large onion, diced
  • 1  clove of garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and diced
  • 2 ½ c  vegetable broth
  • ½ c water
  • 1 head of cauliflower, trimmed and cut into small florets
  • 8 oz frozen green beans
  • 1 14-oz  can chickpeas, rinsed and drained
  • 1 14-oz can diced tomatoes
  • 1 ½ T curry powder
  • 2 t kosher salt (generous), or to taste
  • ½ t smoked paprika


  1. 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.
  2. Toss the remainder of the ingredients into the pot and stir well.
  3. Bring the stew to a boil, and then reduce heat to medium-low. 
  4. Cover, and simmer until the vegetables are tender, about 20 minutes.
  5. Ladle over brown rice.
  6. Enjoy!


  1. Use an immersion blender to create a slightly creamier texture, if desired. Serve hot, over steamed brown rice or mashed potatoes.
  2. This stew would be great over potatoes, too!

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

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