Cauliflower, coconut, ginger and turmeric stew (GF, V) - Emily Skye

Cauliflower, coconut, ginger and turmeric stew (GF, V)

Cauliflower, coconut, ginger and turmeric stew (GF, V)

Turmeric is an incredibly powerful antioxidant, with amazing anti-inflammatory properties and has been used medicinally for thousands of years. This delicious and wholesome cauliflower stew combines turmeric with ginger and coconut to give a delicious Asian taste that I just love!

What you need:

  • 3 tomatoes, finely chopped
  • 1 medium sized cauliflower, stemmed and cut into bit sized bits
  • 1 medium onion, finely chopped
  • 1 & 1/2 cups unsweetened, coconut milk
  • 1 cup, chopped kale
  • 1 jalapeno, chopped finely (optional for the ‘hot’ lovers!)
  • 2 Tbsp. Coconut oil
  • 2 Tbsp. Chopped coriander
  • 2 tsp. Ginger paste
  • 1 Tbsp. Coriander powder
  • 1 Tbsp. Cumin powder
  • 1 tsp. Turmeric powder
  • 1 tsp. Pink Himalayan rock salt
  • 1 tsp. Cumin seeds

* Wanting an extra protein kick? Add Chicken breast or tempeh to the stew right at the end, making sure the chicken is cooked through before serving.

Bringing it all together:

  1. Heat the coconut oil in a stock pot/medium saucepan, over a medium heat then add the cumin seeds and stir.
  2. Add the onion, cooking for a minute or so until they start to clear, then add the tomatoes. Continue to stir until the tomatoes begin to soften.
  3. Then combine the remaining ingredients into the pot, covering with a lid and allow it to simmer for around 15 minutes, stirring every 5 minutes to keep it from burning. (add chicken or tempeh after 10 minutes if you are going for an extra protein kick)
  4. Ladle some out into your favourite soup bowl and enjoy! 

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