curried cauliflower potato stew

Stew season is upon us, and this curried cauliflower potato stew is all that a stew should be.

Comforting, chunky, thick, warming, and nutritious.

If you think cauliflower and potatoes are BORING…

… well, let me tell you, this recipe takes them from ‘meh’ to ‘gourmeh’!

There are a few reasons why you and stew should get cozy. It…

• warms the soul (proven fact)
• has to be one of the best ways to get in a ton of veggie noots (aka nutrients)
• it’s your creativity’s best friend being super crazy versatile
• gives your home an aroma that feels like a big, comfy blanket
• goes alarmingly well with warm, rustic sourdough
• is a perfect canvas to sprinkle some of this smokey parm all over
• gives you reason to get yourself some Eve’s Crackers (stew + crackers  = winning)

This combo of potato + cauli with the curry, blended just enough to keep some satisfying chunky texture, is a go-to around here!

Not to mention, this would round out the Thanksgiving table real nice!

I always grab a few organic cauliflowers when it’s on sale at Spud.ca (use CRVAN-MURJUB for a discount at the checkout) and potatoes are always a staple (thanks Pemberton).

Grab a loaf, simmer this up and enjoy.

Curried Cauliflower Potato Stew

 

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Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

A stew just in time for the crisp fall air. This cauli-potato combo is so satisfying, and the curry gives it a delicious depth of flavour. Add some of my smokey vegan parmesano to this and we have a winner.

Author: Jules

Recipe type: stew, dinner, comfort food

Serves: 6-8

Ingredients

• 2 large yellow onion, diced
• 4-5 cloves garlic, minced or pressed
• 5-8 white mushrooms, diced
• 4 carrots, chopped
• 2 celery sticks, chopped
• 1 small jar red or green curry paste, (I used this Thai one)
• 2 tbsp tamari
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tsp ginger
• 1 head cauliflower, roughly chopped
• 8 medium potatoes (I used new potatoes), roughly chopped
• 6-8 cups veggie broth

Instructions

1. Oil-free sauté onions until translucent (turn on pan to medium heat, add onions, let sizzle a minute, then add ¼ cup veggie broth or water to de-glaze, sauté a few more minute, adding more water if it's sticking too much!)
2. Add garlic, paprika, cumin, ginger, celery and carrots, and curry paste. Let sauté 5 minutes, adding veggie broth as you go (about 2 tbsp at a time to de-glaze)
3. Add cauliflower, potatoes, and enough veggie broth to just cover the veggies.
4. Bring to a boil, then turn down to simmer for at least 40 minutes (or longer).
5. Blend the stew until desired consistency (I like to leave some chunks for texture!). I do this in two loads in my blender.
6. Serve with crackers or your fave bread, sprinkled with smokey parm!

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