• Steps 1
• 10 Mins

Begin by preheating a large pot over medium heat. Rinse and break the cauliflower and broccoli into florets. Peel and slice the carrots, and chop any other vegetables you want to include. Peel and cut the onion into fairly large pieces. Separate the harder green/root vegetables such as carrots from the softer ones like broccoli, so you can cook the harder vegetables a bit longer than the soft ones.

Cauliflower Broccoli Red onion Carrot

• Steps 2
• 7 Mins

Melt the butter in a pot and begin sautéing the onion and carrots without letting them brown. Then add the remaining vegetables, chickpeas, and crushed or finely chopped garlic. Sauté for a few minutes, but not more than 5-6 minutes, to keep the ingredients crisp. Season to taste, starting cautiously and adjusting at the end as needed.

Butter Chickpeas, cooked Garlic, clove Curry Turmeric Cumin Salt

• Steps 3
• 6 Mins

Pour in the crème fraîche and cream. Let it come to a boil under a lid, then let it simmer for about 5 minutes. Taste to check the seasoning, and add more cream if it becomes too spicy.

• Steps 4
• 2 Mins

Serve immediately to prevent the stew from overcooking, preferably accompanied by rice or some good bread.