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Sweet Potato Cauliflower Stew

Sweet Potato Cauliflower Stew

A comforting Sweet Potato Cauliflower Stew with chickpeas and tomatoes. It's ready within an hour with minimal prep. A healthy, hearty vegan meal. 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 servings

Ingredients

For the Stew:

  • 1 onion
  • 3 garlic cloves
  • 1/2 small cauliflower (350 g)
  • 1 small sweet potato (230 g)
  • 1 tsp cinnamon
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 can chopped tomatoes (400 g)
  • 2 tbsp tomato puree
  • 1 tsp spicy chili sauce*
  • 1 can chickpeas, drained (400 g)
  • 1 tbsp tahini (20 g)
  • 3/4 cup water (180 ml)
  • 1/4 tsp salt
  • 1/4 tsp pepper

To serve:

  • 2/3 cup brown rice (125 g)
  • 1.5 cups water (360 ml)

Instructions

  1. Cook the rice according to the instructions on the package. Usually around 30-35 minutes.
  2. Finely chop the onion and garlic and fry them for 4-5 minute over medium-high heat in a large pot.
  3. Chop the sweet potato and cauliflower and add them to the pot along with all of the spices and fry for another 2-3 minutes.
  4. Add the chopped tomatoes, tomato puree, chili sauce, and water. Bring everything to a boil. Then lower to let simmer for 15 minutes. Stir occasionally.

  5. Add the chickpeas, tahini, salt and pepper and cook for another 5-10 minutes or until the sweet potatoes are done.
  6. Season to taste and serve with brown rice.
  7. Store leftovers in the fridge for 5-6 days. Good both chilled and reheated.

Recipe Notes

*sub: 1/4-1/2 fresh chili