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magazine fasteasyfresh curried cauliflower and chickpea stew
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(167)
Vegan
Recipes
The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.
4.4
(4.44)
Quick
Recipes
The ingredient list for a curry can be a little daunting with all those spices, but the technique isn’t very far from a pasta sauce: you just toast the whole spices and then move on to a sort of sofrito of onion, garlic, and ginger. From that flavor base, you add tomatoes and whatever veggies you desire. At the end, a quick chutney, really just a rough chopped blend of herbs and coconut, gives the stew a bright pop of flavor (the way a few torn basil leaves make that tomato sauce sing).
4.7
(4.67)
Recipes
This is the perfect weeknight dinner because it requires very little maintenance and doesn’t take long to put together.
4.0
(4.17)
Quick
3.5
(3.49)
Vegan
Recipes
Faster! Faster! Skip the pickling and just top the curry with sliced fresh Fresno chiles. Or leave them out altogether if you’re spice-averse.
4.5
(4.48)
Easy
Recipes
Roasty, bright, sweet, and pickly, this sheet pan salad—a vegetarian main OR ample side dish—checks all the flavor boxes.
4.6
(4.64)
Recipes
A flavorful chicken stew that gets every iota of value from the chicken bones.
4.0
(4.08)
Recipes
This grandma-inspired soup is equal parts cozy and bright.
Recipes
Cauliflower on its own can incite an explosion of opinions, with preferences ranging from roasted to raw or spun into a soup. But this simple and easy prep––first steamed, then roasted beneath a blanket of curry butter and served with a side of tahini sauce––will have you adding this recipe to your side-dish favorites. The kicker comes from flavor-rich Curry Seasoning: a blend of more than a dozen spices including cumin, turmeric, coriander and chile pepper.
Vegan
Recipes
This classic (and familiar) potato-and-cauliflower dish is a great make-ahead party dish.
4.6
(4.59)
Recipes
This vegetarian main highlights roasted carrots two ways: glazed as the center of the Wellington, and blended to form the tender filling.
5.0
(4.75)
Easy
Recipes
A creamy, curried soup you can make on a weeknight, no sweat.
5.0
(4.85)
Articles
(181)
Cooking
Use it to lure friends and family over for a fall stew party.
Aliza Abarbanel
techniques
This homemade curry has it all: sweet coconut milk, spicy peppers, crispy chickpeas, and roasted cauliflower.
Rochelle Bilow
Culture
Don't have time to make dinner on crazy weeknights? You obviously haven't met this shrimp curry with chickpeas and cauliflower.
Rochelle Bilow
Cooking
Today's quick main is pot of Lebanese-inspired chickpea and chicken goodness
Julia Bainbridge
Cooking
We all know you can sub pulsed cauliflower for rice, but have you tried using it as a thickener in stews?
Emma Wartzman
Cooking
All the same long-cooked flavors in half the time.
Kendra Vaculin
Videos
(245)
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Join chef Sophia Roe as she makes curry cauliflower rice. For distinct bits of cauliflower that won’t turn into mush once they’re cooked, don’t overcrowd the bowl of your food processor. Doctor up your cauliflower rice with toasted pine nuts or almonds, dates or dried currants, lots of fresh herbs, unsweetened coconut flakes, or chopped fresh chile.
Find this Healthyish weeknight recipe and more in the December/January issue of Bon Appétit: https://bonappetit.com/story/sophia-roe-recipes
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Presented by Campbell's | Easy weeknight dinner alert! Campbell's Tomato Soup pulls together garam masala, ginger, and Basmati rice in this tasty curry.
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Try this easy cauliflower dish for a quick dinner at home.
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Join Melissa Miranda as she makes Chicken Afritada. This tomato-based Filipino stew marries hearty vegetables, peas, and olives with tender chicken thighs. To amplify the flavors and keep the chicken skin crispy, Melissa roasts the chicken separately from the veg, reuniting them just before plating.
INGREDIENTS
For the chicken:
1 carrot, finely chopped
1 celery stalk, finely chopped
½ large yellow onion, finely chopped
1 red bell pepper, finely chopped
5 garlic cloves, roughly chopped
2 Tbsp. olive oil
4-6 skin-on, bone-in chicken thighs (about 2 lb.)
1 cup chicken stock
1 14.5-oz. can diced tomatoes
3 bay leaves
1 Tbsp. soy sauce
1 Tbsp. fish sauce
Johnny’s seasoning salt
For the roasted vegetables:
4 small carrots, roll cut
8 oz. heirloom potatoes, quartered
2 medium red bell pepper, seeded, cut into bite size pieces
½ cup olive oil
Johnny’s seasoning salt
To finish:
½ cup frozen green peas
¼ cup Castelvetrano olives, pitted
¼ cup Kalamata olives, pitted
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VIDEO BREAKDOWN
0:57 Prep soffritto
2:47 Brown chicken
3:24 Cook soffritto
3:39 Make sauce
4:44 Roast chicken at 425° until done, about 45 minutes
4:56 Prep veg for stew
5:50 Roast veg at 425°, about 10 minutes for peppers, 20 minutes for potatoes and carrots
7:48 Remove chicken
8:15 Add peas, olives
8:35 Add roasted veg, chicken to stew
8:59 Plating
9:43 Tasting
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Produced by Bon Appétit with FarmToFork™ | With a base of spices, coconut milk and FarmToFork™ Marinara Sauce, an easy curry is at your fingertips.
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Make this recipe from Caesarstone and Bon Appétit