Cauliflower, Coconut oil, Ginger, Turmeric Stew – Amazing!

This delicious stew is wonderful for vegetarians or meat eaters. And it is full of healthy fats! Comforting and warm, it is one the entire family can take pleasure in for dinner. You can add in some chicken or tofu for additional protein. If you are enjoying a bit of grain, this pairs well with wild rice.



  • 2 Tbsp. coconut oil
  • 1 teaspoon cumin seeds
  • 1 chopped onion
  • 3 chopped ripe tomatoes,
  • 1 medium head cauliflower, stemmed and cut into bite-size florets
  • one jalapeno, stemmed, seeded, chopped
  • 1 cup of chopped kale
  • 2 teaspoons ginger paste
  • 1 Tbsp. cumin powder
  • one Tbsp.coriander powder
  • 1 teaspoon turmeric powder
  • one can full-fat, unsweetened coconut milk
  • 1 teaspoon sea salt
  • 2 tbsp. chopped cilantro

In one medium stock pot, first, heat the coconut oil for half a minute. After that add the cumin seeds and stir until they begin to sputter. Next, add the onions and cook for another minute or two, and then, add the tomatoes, stir and cook for several more minutes until the tomatoes become softer. Add the rest of the ingredients and stir them all together. Cover the pot and simmer for approximately 15 minutes, stirring every 5 minutes to keep from burning. Ladle the soup into 4 serving bowls and enjoy! You can store the leftover stew in an air-tight container and save it for lunch the next day.

Nutritional analysis per serving

  • calories 204
  • fat 24 g
  • saturated fat 20 g
  • cholesterol 0 mg
  • fiber 6 g
  • protein 6 g
  • carbohydrate 18 g
  • sodium 588 mg
source: 1.

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