Cauliflower Coconut Stew

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 servings

Equipment

  • Stock pot or dutch oven

Ingredients

  • 2 tbsp coconut oil
  • 1 medium onion chopped
  • 1 tsp minced garlic or 2 garlic cloves, minced
  • 2 15 oz can organic diced tomatoes or 3 tomatoes chopped
  • 1 15 oz can organic chickpeas drained
  • 1 head organic cauliflower cut into small florets
  • 1 jalapeno chopped (optional)
  • 1 can organic full fat coconut milk
  • 1 cup chopped kale
  • 1 tbsp cilantro (2 tbsp fresh cilantro)
  • 1 tbsp cumin
  • 2 tsp ginger
  • 1 tsp tumeric
  • 1 tsp sea salt

Instructions

  • In medium pot, heat coconut oil over medium. Add onions and saute for 3 minutes then add garlic and cook for another minute. Stir in tomatoes and cook for a few more minutes until tomatoes begin to soften.
  • Add the remaining ingredients and stir until combine. Cover the pot and simmer for 15 minutes. Be sure to stir every few minutes to keep from burning.
  • When done cooking, transfer soup into 4 serving bowls and top with avocado slices. Enjoy! If prepping ahead, let cool and store in airtight glass containers in the fridge.

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