Curried Cauliflower & Chickpea Stew

Curried Cauliflower & Chickpea Stew by Theresa Nicassio #WUVIP #TheWellnessUniverse #BlogOfTheDay #CurriedCauliflower #Recipe

A recipe for a hearty Curried Cauliflower and Chickpea Stew that is perfect during the colder months.

Anyone who has ever been to Vancouver knows that it has some of the best Indian restaurants in the world. This wonderful and hearty dish that is perfect for the winter months was a result of my craving to enjoy Indian food again, in all its wonder. It can be served as a stew or made into a soup by adding more milk, water or broth. Once you have the basic Indian flavour-profile of spices using the curry paste, it is incredible how creative you can be with incorporating lots of healthy ingredients! (Serves 6–10)


  • 1 1/3 cups Raw Curry Paste
  • 1 sweet potato or yam, sliced in ⅛–¼ inch slices
  • 2 celery stalks, chopped
  • 1 1/2 cups puréed, crushed or diced tomatoes
  • 1 cauliflower, cut into pieces
  • 1 1/2 cups cooked chickpeas
  • 2 cups finely chopped leafy greens (kale and/or collard greens)
  • 1 cup coconut milk or favourite non-dairy milk (optional)


  • chopped cilantro leaves
  • dash rice vinegar and black pepper, to taste (optional)


In a very large saucepan, sauté the Raw Curry Paste over medium heat for 2–3 minutes, then add the sweet potato or yam and continue to cook, covered, until the potatoes begin to soften, stirring frequently. Add the celery and cook an additional 3–4 minutes, stirring occasionally. If necessary, to prevent sticking, add a small amount of water to the pan while cooking. Stir in the tomatoes, cauliflower and chickpeas and continue cooking over low-medium heat, covered. Once the cauliflower begins to soften (about 8 minutes), add the greens. For the creamy variation, add the coconut or other non-dairy milk and cook an additional 5–10 minutes. Serve hot on its own, or over cooked quinoa, brown rice or Cauliflower Rice, and garnish with cilantro and a dash of rice vinegar and black pepper.


A wonderful condiment to have on hand to make any curry dish or to use in other recipes as a spicy flavour enhancer. Makes about 1 1/3 cups


  • 1 tbsp chopped fresh ginger
  • 1 large or 2 small-medium yellow or white onions, roughly chopped
  • 1 tsp Himalayan salt
  • 1 tsp chopped or grated fresh turmeric root, or 1 tsp dried turmeric
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 2 tsp cayenne pepper
  • 3–5 garlic cloves, to taste


Process all ingredients in a food processor or blender until they form a paste. This paste can be stored in the refrigerator for up to two weeks.

(Recipe excerpted and adapted from YUM: plant-based recipes for a gluten-free diet (Sept 2015) for The Wellness Universe by Theresa Nicassio, PhD (“The Inclusive Chef”). Theresa is a registered psychologist, chef and author who helps you make insanely delicious healthy food that even those with special diets, including celiac disease, lactose intolerance, diabetes and food allergies can enjoy.