Cauliflower and Kale Stew

Name: Vegan Cauliflower and kale Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons coconut oil; 2 teaspoons 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 finely grated ginger; 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

I love this stew! It is very much like an Indian curry, and everything Indian is so good. There are lots of different flavors in this creamy dish are vibrant dish, and the texture so smooth and perfect.

When I found this recipe, it was not vegan, but as it is the case with most Indian dishes, it was effortless to veganize it.

I cook the cauliflower for just a few minutes as I like a firmer texture. And the kale I add in the very end because I don’t want the leaves to turn brown, and just the heat is enough to cook it. I add some chickpeas and tofu sometimes, and serve with little brown rice, and it is one of my favorites meal prep! I can have it every day!

This delicious vegan cauliflower and kale stew can be served with the traditional Indian spread: naan, rice, dal, samosas, chickpea curries, and more. But it is also perfect with a simple bowl of rice and some tofu or tempeh for extra protein.

In the coldest months I make this stew all winter long! Together with my favorite chili. These both recipes are such a comfort foods for me!