Both meat eaters and vegetarians will enjoy the cuisine we’re offering today. The whole family will like it because it is rich in good fats and has a warm, wonderful flavor.
It can be combined with wild rice if you want grains, or you can add tofu or chicken for more protein.
How to prepare it is as follows:
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- 1 medium head cauliflower, stemmed and cut into bite-size florets
- 2 tablespoons coconut oil
- 2 teaspoons ginger paste
- 1 teaspoon turmeric powder
- 1 jalapeno, stemmed, seeded, chopped
- 1 cup chopped kale
- 3 ripe tomatoes, finely chopped
- 1 teaspoon cumin seeds
- 1 tablespoon coriander powder
- 2 tablespoons chopped cilantro
- 1 medium onion, finely chopped
- 1 tablespoon cumin powder
- 1 can full-fat, unsweetened coconut milk
- 1 teaspoon sea salt
Nutritional analysis per serving:
- protein 6 g
- fiber 6 g
- carbohydrate 18 g
- saturated fat 20 g
- calories 204
- fat 24 g
- cholesterol 0 mg
- sodium 588 mg
In a medium stock pot, add the coconut oil, and cook it for 30 seconds on medium heat. The cumin seeds should then be added and stirred until they start to splutter. After adding, sauté the onions for one minute. The tomatoes should then be added, thoroughly mixed, and cooked for a few more minutes until they soften.
Add the other ingredients, mix thoroughly, and cover the saucepan. Stirring every few minutes will help prevent burning as you simmer for 15 minutes. The stew should be ladled into four serving bowls so that the whole family can savor this delectable and remarkably healthy supper.
The leftovers can be kept in an airtight container and eaten for lunch the next day.