This vegan stew will warm you right up! Coconut curry cauliflower stew is packed full of flavor and healthy ingredients. Delicious!
Hello there long lost friends! Did you think I forgot about you? I REALLY need to get better at managing my schedule don’t I?
Well…… this is a really special recipe today. My BFF Meghan shared it with me years ago when we were roommates, and it’s been one my favorite go-to recipes ever since. She’s been the inspiration behind several recipes I’ve created, including the toasted coconut curry chocolate fudge.
We were like the odd couple when it came to food. I liked cheesy, buttery, totally bland everything. She liked garlic, pickly briny foods. Flavor bomb everything. One thing we shared……. we both loved vegetarian foods. Although neither of us are vegetarian, we often times prefer meatless dishes.
I like to think that we opened each other up to new things, sharing the foods we loved in a teeny tiny kitchen. She taught me to like onions and olives, and I taught her to like beer and cheese. Ah sigh……. those were the days.
So this stew is a family recipe of hers, that she has allowed me to share here with all of you. You are in for a treat! I love the vibrant yellow color and the mustardy flavor in this stew. It’s got crunch, a teensy bit of heat, and some seriously packed flavor. So much good going on.
Love you Maghag.
OK guys. Enough sappy crap.
- 1 head cauliflower, cut into small florets
- 4-5 medium sized red potatoes, cut into ½" cubes
- 2 cups raw cashews
- 3 Tbsp olive oil, divided
- A pinch of saffron
- ½ cup very warm water
- 1½ Tbsp mustard seeds
- ½ medium yellow onion, chopped
- 4 garlic cloves, minced
- 4 jalapenos, minced (omit seeds for less heat)
- 1 tsp ground turmeric
- 2 Tbsp curry powder
- 2 (14.5oz) cans light coconut milk
- Juice of ½ a lemon
- Salt and pepper
- Roasted cashews for serving (optional)
- Preheat the broiler along with a broiler pan in the oven. Make sure all of your veggies are chopped and everything is prepped.
- Toss the cauliflower with 1 Tbsp olive oil and spread evenly on your broiler pan. Broil for about 10 minutes, checking every 3-4 until the cauliflower is browned with some nice singed bits! Remove from broiler and set aside.
- Meanwhile, place the saffron in the warm water and set aside.
- Meanwhile, heat the remaining 2 Tbsp olive oil in a large soup pot over medium high heat. Once the oil is heated, add the mustard seeds and immediately cover with a lid. You will start to hear the mustard seeds pop and smell sort of like popcorn. As soon as the seeds start to pop, turn the heat down to medium, and take the pot off of the heat until the popping sound slows down.
- Return to heat and stir in the onion, garlic, and jalapenos. Cook until onions are translucent, about 5 minutes. Add the turmeric and the curry powder and cook for 1-2 minutes. Add the cashews and cook until they are a nice toasty brown, stirring constantly.
- Add the coconut milk and saffron water and stir to loosen browned bits. Add the potatoes, cover, and cook until potatoes are almost soft, about 10 minutes. Add the cauliflower, and some water if the stew is too thick. Cook another 3-5 minutes, or until potatoes are done.
- Stir in the lemon juice and season generously with salt and pepper. Taste, and add more curry powder if needed.
- To serve, top with roasted cashews (optional)
Total time: 40 minutes
Makes: 6-8 servings
I’d love to hear some of your go to sentimental recipes! Let me know in the comments!
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