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Cauliflower & Lentil Coconut Stew with Rice Recipe

Cauliflower & Lentil Coconut Stew with Rice recipe


This is a warm, creamy stew with cauliflower and lentils. It's made with coconut milk and spices. We cook it until everything is soft. Then we put it on top of rice and add some green herbs.


1 large head cauliflower
1 cup red lentils
14 fl oz vegetable broth
1 can (13 1/2 fl oz) light coconut milk
1 (15 oz) can garbanzo beans (chickpeas)
3 cloves garlic
1 large red bell pepper
1 cup basmati rice
1 large yellow onion
1/2 tsp ground turmeric
1 tbsp curry powder
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
1/4 cup fresh parsley


Wash the cauliflower and red bell pepper. Cut the cauliflower into bite-sized florets. Dice the red bell pepper.
Rinse the red lentils under cold water until the water runs clear.
Heat a large pot over medium heat.
Peel and mince the onion and garlic.
Add olive oil to the pot. Once hot, add the onion and cook, stirring often, until it's soft, about 5 minutes.
Add the garlic, curry powder, and turmeric to the pot. Stir with the onion until it smells nice, about 1 minute.
Add the cauliflower, red bell pepper, and drained chickpeas to the pot. Cook for 3 minutes, stirring occasionally.
Pour in the coconut milk, vegetable broth, salt, and pepper. Bring to a boil, then lower the heat to a simmer. Cover the pot and let it cook until the cauliflower is tender, about 20 minutes.
While the stew is cooking, cook the basmati rice according to the package instructions.
Wash and chop the parsley.
Once the stew is done, stir in half of the chopped parsley.
To serve, spoon rice into bowls, ladle the cauliflower and lentil stew over the rice, and sprinkle with the remaining parsley.

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