Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

CAULIFLOWER STEW WITH COCONUT OIL GINGER AND TURMERIC

Add in some chicken or tofu for extra protein. This pairs well with wild rice

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

Preparation

  • In a medium stock pot, heat the coconut oil for 30 seconds 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 soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Cauliflower stew with coconut oil ginger and turmeric

Add Comment

* Required information
1000
How many letters are in the word two?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer