Vegan Cauliflower Stew with Broccoli, Chick Peas and Kale
Vegan Cauliflower Stew with Broccoli, Chick Peas and Kale: Gluten-free, healthy, plant-based, easy and aromatic stew ready in just 30 minutes!
Servings 4 servings
Calories 143kcal
Ingredients
- 1-2 tablespoons olive oil
- 1 medium sized onion
- 3 cloves garlic
- 1 small red chili pepper
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- a pinch of cayenne
- 2 whole sprigs tarragon
- 1 400 ml or 14 oz can diced tomatoes
- 500 ml or 2 1/2 cups vegetable broth
- 1 400 ml or 14 oz can chick peas
- 1/2 cauliflower
- 1 small head broccoli
- 70 grams or 1 cup chopped kale veins removed
- 2 teaspoons lime juice
- salt
- black pepper
- 1 teaspoon chopped tarragon to serve
- vegan yogurt to serve, or Greek
Instructions
- In a large pot or skillet heat 1-2 tablespoons olive oil over medium heat. Chop onion, garlic and red chili pepper and add them to the pot. Sautée for 2-3 minutes until translucent.
- Add ground ginger, turmeric, coriander, cumin, sweet paprika and cayenne. Sautée for 1 more minute. Add tarragon, tomatoes with juice and vegetable broth and bring to a boil. Reduce the heat to medium-low.
- Cut the cauliflower and broccoli into florets. Add chick peas and cauliflower to the stew and cook for 7 minutes. Add broccoli and cook for 5 more minutes. Add kale and cook for 5 more minutes, stirring occasionally. Add lime juice and season with salt and black pepper. Serve with chopped tarragon and a tablespoon of yogurt. Enjoy!
Notes
You can simmer it for 10-15 more minutes if you like very soft vegetables.
Nutrition
Calories: 143kcal | Carbohydrates: 22g | Protein: 7g | Fat: 4g | Sodium: 582mg | Potassium: 909mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3235IU | Vitamin C: 211.4mg | Calcium: 135mg | Iron: 2.7mg