Vegan Cauliflower Stew with Broccoli, Chickpeas and Kale

In a large pot or skillet heat 1–2 tablespoons olive oil over medium heat. Chop onion, garlic and red chilli pepper and add them to the pot. Sautée for 2–3 minutes until translucent.

Add ground ginger, turmeric, coriander, cumin, sweet paprika and cayenne. Sauté for 1 more minute. Add tarragon, tomatoes with juice and vegetable broth and bring to a boil. Reduce the heat to medium-low.

Cut cauliflower and broccoli into florets. Add chickpeas 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 yoghurt. Enjoy!