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

• 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

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.

coconut oil, cumin, onion, tomatoes, head cauliflower, kale, ginger paste, cumin powder, coriander powder, turmeric powder, coconut milk, salt, cilantro

Taken from www.food.com/recipe/cauliflower-coconut-oil-ginger-turmeric-stew-amazing-530706 (may not work)