This delicious stew is perfect for vegetarians or meat-eaters. And it’s full of healthy fats! Comforting and warm, it’s one the whole family can enjoy for dinner. Add in some chicken or tofu for extra protein. If you’re enjoying a bit of grain, this pairs nicely with wild rice.   Click here to view the PDF version.

Turmeric Stew With Cauliflower, Coconut Oil, & Ginger

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

Step 1

In a medium stockpot, heat the coconut oil for 30 seconds on medium heat.

Step 2

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.

Step 3

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.

Step 4

Ladle the soup into 4 serving bowls and enjoy! The leftover stew can be stored in an air-tight container and saved 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