There’s nothing like a nice cup of stew on a cold evening, especially when it’s full of nutritious veggies.
Bursting with spicy, flavorful, and healthful spices, a yummy stew can be enjoyed for any meal. Eat it with rice or bread at lunch or for dinner and enjoy the leftovers for breakfast by placing it in a cast iron pan with a few cracked eggs and bake for 10 minutes or so at 425°F.
For extra protein, add a bit of chicken, tofu, or beans into the mix.
– 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
In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.
Include the cumin seeds and stir till they start to sputter. Then add the onions and cook for another minute, and after that, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.
Add the remainder of the components 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 take pleasure in! Leftover stew can be stored in air-tight container and conserved 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