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Vegan Cauliflower Stew with Broccoli, Chickpeas and Kale
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Description
This stew is vegan, gluten-free, easy to make and ready in just 30 minutes! It’s so rich and so aromatic you won’t miss meat at all!
Ingredients
- 1 Tablespoon (to 2 Tablespoons) Olive Oil
- 1 Medium Sized Onion
- 3 cloves Garlic
- 1 Small Red Chili Pepper
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Turmeric
- ½ teaspoons Ground Coriander
- ½ teaspoons Ground Cumin
- ½ teaspoons Sweet Paprika
- 1 pinch Cayenne Pepper
- 2 sprigs Tarragon
- 1 can (14 Oz. Size) Diced Tomatoes
- 2 cups Vegetable Broth
- 1 can (14 Oz. Size) Chickpeas
- ½ Cauliflower
- 1 head (small) Broccoli
- 1 cup Chopped Kale, Veins Removed
- Salt And Black Pepper
- 1 teaspoon Chopped Tarragon To Serve
- Vegan (or Greek) Yoghurt, To Serve
- 2 teaspoons Lime Juice
Preparation
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!
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