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

Killer delicious and oh-so-easy dish from healthy-holistic-living.com. Perfect for vegans and the meat-lovers won't miss meat, although the original recipe suggested adding tofu or chicken if you wanted to bulk it up (I wouldn't bother). The only thing I'd suggest is not to rely on it as a complete meal for 4 people, although it makes a marvelous main dish: we had enough for the two of us for dinner one night and then cups on the second. Probably if you served it over rice or some other grain it would stretch far enough.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons coconut oil
• 1  teaspoon cumin seed
• 1  medium onion, finely chopped
• 3  tomatoes, finely chopped (ripe ones!)
• 1  medium head cauliflower, stemmed and cut into bite-size florets
• 1  jalapeno, stemmed, seeded, chopped
• 1  cup kale, chopped
• 2  teaspoons ginger paste
• 1  tablespoon cumin powder
• 1  tablespoon coriander powder
• 1  teaspoon turmeric powder
• 1 (15 ounce) can coconut milk, unsweetened (full fat)
• 1  teaspoon sea salt
• 2  tablespoons cilantro, chopped

Directions

1. In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.
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.
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.
4. 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.