Good morning and happy Friday!
I’m headed to CPR training this morning, I have a few Nutshell clients this afternoon and then it’s officially the weekend! Wahoo! Tomorrow is the Charlottesville 10 miler that I’m sad I’m not running, but I’m excited to see Jess crush it and then the plan is some vineyarding tomorrow afternoon and a fun dinner at Bang on Saturday night. Momma Coale is coming to visit on Sunday since it’s her spring break and I’m super excited for that too!
Another thing I’m excited about is this stew.
I actually hesitate to call it stew, it’s more like a cross between a stew and stir fry. Either way it’s tasty. I had a frozen bag of chickpeas in the freezer that I needed to use up and a bag of frozen cauliflower I bought for no particular reason and never ate…story of my grocery-shopping-life. Side note: I cook a big pot of beans at once and then separate them into 2 cup portions and freeze them in ziplocs. That way I can have cooked-from-scratch beans anytime with no need think ahead to soak, cook, and all the things nobody has time for right? And 2 cups is about the equivalent of one can.
So last Sunday I was talking myself into cooking something for the week because I hadn’t done it in like 232 years and with some inspiration from Clean Start, this stew came to be. I also made Jenna’s babaganoush soup for lunch this week which is out of this world good and easy as pie. Actually, it’s WAY easier than pie. Pie is hard.
This soup comes together lickedy split too if you use frozen cauliflower. I’ve come to adore frozen broccoli and cauliflower because it’s so dang easy. And I can’t tell the difference when I use it in soups and stews. No awkward chopping, no beady cauli bits everywhere, and no $3.99 spent on a friggin’ head of cauliflower. A dolla ninnie nine and it’s organic, hayyyyyyy.
All you do is saute some onion, garlic and ginger, add some spices, tomatoes and broth, stir in your cauli and peas and let ‘er simmer. And this stew freezes really well too so you can have it anytime!
It’s a comforting stew that won’t weigh you down. Full of spice from the curry and lots of flavor from the garlic + ginger + mirin combo. And it’s a one pot wonder that comes together in 20 minutes.
Bam.
Make this for yourself, bring it to a neighbor, or it’s great for pot lucks too!
Hurrah for cauliflower curry chickpea stew!
Cauliflower Chickpea Curry Stew adapted from Clean Start
1 16 oz. bag of frozen cauliflower
3 cloves garlic, minced
1 medium onion, chopped
1 1-inch knob of ginger, minced
2 teaspoons coconut oil, melted
3 large carrots, sliced into half moons
2 tablespoons mirin
1 tablespoon + 1 teaspoon curry powder
1 1/2 cups vegetable stock
1 14 oz. can of fire roasted tomatoes
2 cups cooked chickpeas [or a 15 oz can rinsed and drained]
sea salt to taste
Heat your coconut oil in a big pot over medium high heat. Then add in your onions and sauté for 3 minutes. Then add in you garlic and ginger and sauté for 2 more minutes. Next add in your carrots and cook for another minute or two. Next add in the curry, mirin, veggie stock, tomatoes and chickpeas and stir to combine everything. Bring to a boil and then reduce to a simmer. Add in your cauliflower and simmer for 10-15 minutes more. Season with salt to taste.
Enjoy!
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