The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Curried Cauliflower, Chickpea & Aubergine Peanut Stew
A warming stew, enriched with korma spices, peanut butter and creamed coconut. Fill it with fibre-filled chickpeas, roasted aubergine and curried cauliflower. Finish with a swirl of spinach and coriander for greens! A hug-in-a-bowl.
1/3 daily fibre
9 plants
Serving size
Ingredients
- 1 aubergine
- 1 handful of fresh coriander
- 1 cauliflower
- 80g creamed coconut
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 unwaxed lemon
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 460g chickpeas (Chickpeas, water, salt)
- 80g baby spinach
- 1 onion
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 60g original roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 6 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
Nutritional Information
Calories: 496
Protein: 18g
Carbs: 24g
Fat: 29g
Curried Cauliflower, Chickpea & Aubergine Peanut Stew
A warming stew, enriched with korma spices, peanut butter and creamed coconut. Fill it with fibre-filled chickpeas, roasted aubergine and curried cauliflower. Finish with a swirl of spinach and coriander for greens! A hug-in-a-bowl.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7 / air fryer 190C
- Line a baking tray with parchment paper
- Boil a half-kettle
- Pull out a medium frying pan & a jug
Get the veg into the oven
- Dice the aubergine into 2cm cubes. Remove the leaves and cut the cauliflower into florets
- Place the aubergine and cauliflower onto a lined baking tray, then drizzle with 1 tsp oil and season with a pinch of salt and pepper
- Roast in the oven for 20-25 mins / air fryer 20 mins, until soft and starting to blacken in places
Soften the onion
- Roughly dice the onion
- Heat a medium frying pan with 1 tsp oil on medium heat. Once hot, add the onion and a pinch of salt and cook for 4-6 mins, until softened
Meanwhile, prep the sauce
- Dissolve the creamed coconut, peanut butter and stock in a jug with 600ml boiling water
- Quarter the lemon and roughly chop the coriander
- Drain and rinse the chickpeas
Build the dish
- Add the curry powder to the onion pan, cook for 1 min, then stir through the chickpeas, korma paste, and ginger & garlic paste. Cook for 2 mins
- Add the creamed coconut mixture and simmer for 4-6 mins until the sauce has thickened slightly
- Rinse the spinach, then stir through the sauce along with the roasted vegetables and half the coriander
- Cook for a further 1 minute, then season with salt and pepper (to taste). Add a splash of water if the sauce gets too thick
Plate up
- Serve the curried chickpea stew in bowls and finish with a squeeze of lemon juice
- Garnish with the remaining coriander
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.