Quick Cauliflower Coconut Stew

Ingredients

  • 2 tablespoons coconut oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 3 ripe tomatoes, finely chopped
  • 1 medium head cauliflower, stemmed and cut into bite-size florets
  • 1 jalapeno, stemmed, seeded, chopped
  • 1 cup chopped kale
  • 2 teaspoons ginger paste
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 can full-Fat, unsweetened coconut milk
  • 1 teaspoon sea salt
  • 2 tablespoons chopped cilantro

Method

Step 1

In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.

Step 2

Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.

Step 3

Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.

Step 4

Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day.

Nutritional Information

Nutritional analysis per serving: Calories 204, Fat 24 g, saturated Fat 20 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, carbohydrate 18 g, Sodium 588 mg

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