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How to make vegetarian Cauliflower stew W/ Garlic rice & Tzatziki

vegetarian cauliflower stew recipe
Home › Recipes › Dinner recipes › How to make vegetarian Cauliflower stew W/ Garlic rice & Tzatziki

This dish is a staple in my home, it is a perfect dish for the end of the week, to clear the fridge for leftover ingredients. This stew is the perfect comfort food, with an amazing combination of a hot semi-spicy stew with the fresh cooling effect of the tzatziki and a delicious bedding of aromatic garlic rice.

Even though the thought of a vegetable stew might not sound like the most exciting dish in the world, I promise you that this nutritious, flavor-packed dish will change your view of what a vegetable stew can entail.

In fact the world is your oyster when making dishes like these, there is really no right or wrong ingredient to use, the recipe written below uses ingredients that I usually have leftover in my fridge but feel free to substitute any and every ingredient out if you feel like it, as long as you use the right techniques and spices it’s destined to come out great.

Vegetable stew w/ Garlic rice & Tzatziki

A delicious vegetable stew with chickpeas and a side of Garlic rice and Tzatziki, amazing for clearing the fridge for leftover ingredients
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Prep Time 15 minutes
Cook Time 30 minutes
Servings 4

Ingredients
  

The stew

  • 1 tbsp Olive oil extra virgin
  • 3 cloves Garlic minced
  • 1 tsp Ginger Minced (or paste)
  • 1 tsp Red curry paste
  • 1 large Onion diced
  • 4-5 Carrots Julienned
  • 1 head Cauliflower cut into bouquets
  • 1 can Chickpeas
  • 1 Spoonful Peanutbutter (optional)
  • 1 cup Frozen edamame beans (optional)
  • 1 can Coconut milk

Spices

  • 1 tsp Chili flakes
  • 1 tsp Smoked paprika
  • 1 tsp Sweet paprika
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Turmeric
  • 1 tsp Thyme
  • 1 tsp Salt
  • 1 tsp Pepper

Tzatziki

  • 2 cloves Garlic finely minced
  • 1 Cucumber roughly shredded
  • 3 Cups Greek yogurt
  • 1 tbsp Olive oil
  • 1 tsp Cumin (optional)
  • 2-3 tsp Lemon Juice

Garlic rice

  • 1 cup Rice rinsed
  • 2 cup Water
  • 2 cloves Garlic finely minced
  • 1 tbsp Olive oil (or butter)

Optional

  • 1 handful Cilantro Chopped

Instructions

Garlic Rice
  1. Sauté the minced garlic in olive oil (or butter) in a small pot for 1-2 minutes on medium heat
  2. Put the thoroughly rinsed rice in the pot
  3. Pour the water over the rice, put a lid on the pot, turn the stove to high, once the water starts bubbling turn the heat down to medium heat and let it boil for 11-12 minutes, until all of the water has evaporated
The stew
  1. Sauté the diced onions and julienned carrots (remember to salt) for about 5 minutes until the onions are translucent and the julienned carrots become pliable
  2. Put the cauliflower, spices and the curry paste in the pot, let the ingredients and spices cook together for 2-3 minutes
  3. Drain the can of chickpeas and put the contents in the pot, add a spoonful of peanutbutter
  4. Now add the coconut milk, stir together, put on a lid and let simmer for 10-15 minutes, until the vegetables have reached the desired consistency
Tzatziki
  1. While waiting for the stew to simmer you can start working on the tzatziki, roughly grate a cucumber, salt the shredded cucumber in a strainer, squeeze the remaining liquid out of the cucumber, the salt will help drain the liquid
  2. Put the drained, shredded cucumber in a bowl mix the Greek yogurt, olive oil, lemon juice and minced garlic together
  3. Salt, pepper and lemon juice to taste
Serve
  1. Put a bedding of the garlic rice in the bottom of the bowl
  2. Ladle a couple of scoops of the stew on top of the rice
  3. Scoop some tzatziki on top of the stew and sprinkle some chopped cilantro at the end.
  4. Serve and Enjoy!