This stew is a great winter warmer. It is jammed packed full of anti-inflammatory ingredients to help keep colds at bay! You can make it on the hob or it works equally well in a slow cooker.
Ingredients:
- 2 tbsp coconut oil
- 2 medium onions, diced
- 2 garlic clove, minced
- 2 tsp curry powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp ginger
- ½ tsp turmeric powder
- ¼ tsp cinnamon
- 3 small sweet potatoes
- ½ cauliflower
- 1 tins chickpeas, rinsed
- 1 tins tomatoes
- 250ml vegetable stock
- Large bunch of fresh coriander, chopped
- 2 tbsp lemon juice
Method:
- Heat oil in a large pot over medium heat. Add onions and garlic and sauté for about 2-3 minutes
- Add spices and toss to coat. Sauté until onions become soft
- Peel and chop the sweet potato into 2” cubes. Add to the pan and stir well to coat with the seasoning
- Add chickpeas, tomatoes, and stock. Bring to boil, reduce heat and simmer for 15 minutes
- Chop cauliflower into large florets. Add cauliflower to the pot and stir well
- Cook for a further 10 mins until the cauliflower is fork-tender
- Turn off the heat and add lemon juice
- Serve into bowls and top with fresh, chopped coriander
- If desired, serve with cooked brown rice or quinoa
