Cauliflower and Kale Stew

Cauliflower and Kale Stew

 

 

Vegan Cauliflower and Kale Stew

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.

 

Vegan Cauliflower and Kale Stew

 

 

 

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!

Vegan Cauliflower and Kale Stew

Vegan Cauliflower and Kale Stew

 

Vegan Cauliflower and kale Stew

Course Main Course, Side Dish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

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

Instructions

In a medium stockpot, heat the coconut oil on medium heat.

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.

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.

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

Recipe Notes

Macros per serving
 
calories 204
fat 24 g
saturated fat 20 g
cholesterol 0 mg
fiber 6 g
protein 6 g
carbohydrate 18 g

Vegan Cauliflower and Kale Stew



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