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.
- 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
- 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!)
- 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)
- Add cauliflower, potatoes, and enough veggie broth to just cover the veggies.
- Bring to a boil, then turn down to simmer for at least 40 minutes (or longer).
- Blend the stew until desired consistency (I like to leave some chunks for texture!). I do this in two loads in my blender.
- Serve with crackers or your fave bread, sprinkled with smokey parm!
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