How to Make a Delicious Cauliflower, Coconut oil, Ginger, Turmeric Stew
The best thing about the stew recipe you are going to get from us below, is that it can be eaten by both meat-eaters and vegetarians.
It’s also abundant in healthy fats. It’s a meal the whole family can enjoy for dinner, thanks to its warm and comforting taste.
You can also add in some tofu or chicken for more protein. If you’re the kind of person who enjoys grains, then this stew goes great with wild rice.
- 2 tbsp. of coconut oil
- 1 of cumin seeds
- 1 finely chopped, medium sized onion
- 3 finely chopped, ripe tomatoes
- 1 medium head of cauliflower (stemmed and cut into small florets)
- 1 stemmed, chopped and seeded jalapeño
- 1 cup of chopped kale
- 2 of ginger paste
- 1 of cumin powder
- 1 coriander powder
- 2 of cilantro (chopped)
- 1 turmeric powder
- 1 can of full-fat coconut milk (unsweetened)
- 1 tsp. of sea salt
First, you start off by heating the coconut oil in a medium sized stock pot on medium heat for 30 seconds.
Now add the cumin seeds and give it a good stir until there is sputtering on their side. Next, add the onions and continue cooking for another minute or so, before adding the tomatoes as well.
Give it a good stir once again, cooking until the tomatoes have softened.
Now just add the remainder of the ingredients and stir them all together. Then cover the pan and let it simmer for about 15 minutes.
Make sure to stir every 5 minutes so that it doesn’t burn.
Using a ladle, pour this stew into 4 serving bowls and enjoy its magnificent taste, as well as all of the health benefits its many ingredients offer.
In case any of the stew is left, seal it in an airtight container and place it in the fridge. That way, you can enjoy it once more the following day!