Get dinner on the table in a jiffy with this quick and satisfying cauliflower coconut stew recipe!
There’s really nothing as comforting as a hot bowl of hearty soup or stew on a cold winter day! Whether you are a meat-eater or a vegetarian or vegan, this delicious cauliflower coconut stew will help to warm you up with healthy spices and a rich, flavorful sauce. Warming spices such as turmeric and ginger can have an immune-boosting effect, while coconut milk adds healthy fats and a rich and satisfying dimension to this silky stew.
This recipe can be adjusted to suit your tastes and dietary preferences; Feel free to add tofu, chicken, or your protein of choice in Step 3. You may also add a cup or so of cooked wild rice, brown rice, or quinoa for some additional starch and substance.
Quick Cauliflower Coconut Stew Recipe
Time: 35 minutes
- 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.
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.
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.
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.