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1
Chop up carrot, celery, onion, garlic, and cauliflower.
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2
Heat olive oil and add onion, celery, and carrot and let cook on medium for a few minutes.
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3
Then add the garlic and cook another additional minute or so.
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4
Add in the cumin, turmeric, curry powder, cayenne, salt and pepper and cook the spices in for another couple minutes.
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5
Add in the chopped cauliflower (uncooked) and toss to coat in the spice mixture.
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6
Cook for just about a minute making sure nothing is burning.
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7
Add tomatoes and kidney beans.
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8
The pan will be very hot!
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9
Stir quickly to coat everything and then add your broth or water after mixing everything before anything has a chance to burn or stick to the pot.
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10
You don't want everything to be totally covered, there should be just enough to simmer in without being too liquidy.
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11
Partially (mostly) cover with a lid and let everything simmer for about 15-20 minutes or until cauliflower is just about tender and liquid is mostly boiled off.
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12
You may want to check in and give it a stir or two and make sure there is still enough liquid from time to time.
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13
When the cauliflower is tender, remove the lid and let most of the additional liquid cook in and boil off.
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14
When you have a nice stew-like texture and everything is tender, and liquid mostly boiled off, it's ready to eat!
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15
I serve this with basmati rice, naan bread, and a dollop of Greek yogurt is a super nice addition (an absolute must in my case!)
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16
of flavor and to meld in with all the spices.
