Spiced Cauliflower, Kale and Chickpea Stew
Ingredients
-
1
tablespoon
coconut oil
-
1
medium
yellow onion
-
1
tablespoon
curry powder
-
1
leaf
bay leaf
-
2
cloves
garlic
-
2
teaspoons
minced fresh ginger
-
1
small
jalapeño or cayenne pepper
-
1
cup
waxy potatoes
-
3
cups
small cauliflower florets
-
28
oz
can crushed tomatoes
-
1-2
cups
vegetable stock
-
1
cup
cooked chickpeas
-
1
bunch
Lacinato/Tuscan kale
-
to taste
sea salt
-
to taste
ground black pepper
-
to finish
chopped leafy herbs (parsley, cilantro, etc.)
Instructions
- Heat coconut oil in a large soup pot over medium heat.
- Add onions and cook until soft and translucent, about 6-7 minutes.
- Stir in curry powder and bay leaf, cooking for 3 more minutes.
- Add garlic, ginger, and jalapeño, stirring until fragrant.
- Add potatoes and cauliflower, season with salt and pepper.
- Stir in crushed tomatoes and 1 cup of vegetable stock, then bring to a boil.
- Reduce heat to a simmer, cover, and cook until potatoes are tender, about 40 minutes.
- Add chickpeas and kale, simmer for an additional 5 minutes until greens wilt.
- Adjust seasoning and serve hot, garnished with herbs.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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