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Vegan Cauliflower and Kale Stew
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Vegan Cauliflower and kale Stew
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Main Course, Side Dish
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