Cauliflower and Sweet Potato Stew
A hearty, healthy meal packed with flavor. The combination of tender cauliflower and creamy sweet potatoes creates a satisfying dish that's both vegetarian-friendly and full of essential nutrients.
Ingredients
- 1 large head cauliflower cut into florets
- 2 medium sweet potatoes peeled and cubed
- 1 large onion diced
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 can 14 oz chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro for garnish optional
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in curry powder, cumin, and turmeric. Toast the spices for 30 seconds to release their flavors.
- Add sweet potato cubes and cauliflower florets to the pot, stirring to coat with the spices.
- Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add chickpeas and continue cooking for another 10-15 minutes until vegetables are tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro if desired and serve hot.