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Recipes

Paleo Cauliflower Turmeric Stew

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This vegetarian paleo cauliflower turmeric stew is comforting, hearty and ridiculously good! Plus, it's packed full of anti-inflammatory ingredients and belly-filling fiber. If you love turmeric and cauliflower, this stew is going to become one of your new favorites.

Cauliflower Turmeric Paleo Stew
Serving Size
1
Calories/Serving
255

Cauliflower Turmeric Paleo Stew

Cauliflower Turmeric Paleo Stew

Cauliflower Turmeric Paleo Stew

Cauliflower Turmeric Paleo Stew

Cauliflower Turmeric Paleo Stew

More Low Carb Paleo Cauliflower Recipes:

Classic and Comforting Paleo Mashed Cauliflower
The Best Cauliflower Toast (A Must-Try Paleo Bread Recipe)
Loaded Cauliflower Bake (Easy Paleo Casserole Recipe)
Low Carb Cauliflower Bread

More Paleo Stew Recipes:

African “Peanut” Stew with Chicken (A Classic Made Paleo)
Wholesome Crock Pot Beef Stew
Indian Paleo Stew with Chicken
Vegetable Saffron Stew (Wholesome Goodness)


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Ingredients

    • 4 cups cauliflower florets
    • 1 medium onion, chopped
    • 2 garlic cloves, minced
    • ½ inch piece fresh ginger, peeled and minced
    • 3 ripe tomatoes, finely chopped
    • 1 celery stick, diced
    • 2 carrots, peeled and sliced
    • 1 jalapeno, deseeded and finely chopped
    • 2 tbsp olive oil
    • 2 cups chopped Swiss chard
    • 1 tsp cumin powder
    • 1 tsp coriander powder
    • 1 tsp turmeric powder
    • 1 cup unsweetened coconut milk
    • 1 tsp salt
    • 2 tsp chopped cilantro
    • salt, black pepper to taste

Directions

  1. In a pot heat the olive oil over medium heat.
  2. Add the onion and cook for 5 minutes.
  3. Add the celery and carrots and cook for 5 minutes.
  4. Add the garlic, jalapeno and ginger and cook for 30 seconds.
  5. Add the cauliflower florets, tomatoes and 4 cups of water.
  6. Add the ground cumin, turmeric and coriander.
  7. Mix to combine.
  8. Cover and cook for 30 minutes over medium low heat.
  9. Remove the lid, add the swish card and cook for 5 minutes.
  10. Add the coconut milk and mix to combine. Cook for 1 minute more.
  11. Remove from the heat, season to taste with salt and black pepper and stir in chopped cilantro.
  12. Serve warm.

Servings

Serving Size

1

Servings/Recipe

4

Nutrition Information

Calories

255

Carbohydrates

19.4 g

Fat

19.7 g

Sugar

7.7 g

Protein

5.4 g

Fiber

5.7 g

Calories 255 kcal
Potassium 958.6 mg
Vitamin A 354.6 µg
Vitamin C 79.4 mg
Folic Acid (B9) 101.8 µg
Sodium 836 mg

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