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Cauliflower, mushroom and chickpea stew [Jul. 21st, 2015|06:56 am]
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I am currently in New Zealand, where it's winter - so it's the perfect time for a stew. This is a fast-cooking and easy stew, very warming and filling! You can find the recipe and more photos here.

Cauliflower glutenfree stew 2

• butter for frying
• 1/4 of a cauliflower head
• 50 g mushrooms
• 250 g canned chickpeas
• 100 g canned tomatoes
• 1/4 teaspoon paprika spice
• 1/4 teaspoon mild chili powder
• 1/4 teaspoon curry spice
• 1/4 teaspoon turmeric spice
• 100 ml coconut milk


1) Melt butter in a non-stick pan. Meanwhile, wash and chop cauliflower and mushrooms into bite-sized pieces. Fry the cauliflower for 5 minutes on high heat, add the mushrooms and fry for another 3 minutes.

2) Reduce the heat to medium. Add chickpeas, canned tomatoes and spices. Mix well and cook for 5 minutes (best to put a lid on your pan if you have one).

3) Add coconut milk, stir and cook for another 2 minutes. Serve and enjoy!


Substitute part of the chickpeas with rice, potatoes or lentils.

From: redcitrusfox
2015-07-21 03:08 pm (UTC)
Thank you!
(Reply) (Thread)
[User Picture]From: kueken23
2015-07-21 07:57 pm (UTC)
You're welcome!
(Reply) (Parent) (Thread)