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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Author Sara

Ingredients

  • 1 tablespoon coconut oil
  • 8 ounces organic tempeh crumbled (sub lentils, beans, or cooked organic chicken if desired)
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoon ground coriander
  • 2 teaspoons ground turmeric
  • 2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 inch fresh ginger grated
  • 1/2 teaspoon cayenne pepper
  • 2 large sweet potatoes diced into 1/2 inch cubes
  • 1 head cauliflower stem removed and cut into 1 inch pieces
  • 4-6 cups water or vegetable broth enough to cover the veggies
  • 3 tablespoons tomato paste
  • 1 cup coconut milk
  • 1 head kale stems removed and cut into 1 inch pieces (sub spinach if desired)
  • 1 tablespoon arrowroot powder
  • Cilantro to garnish optional

Instructions

  1. In a large stock pot over medium heat melt the coconut oil.
  2. Add the tempeh crumbles and saute until golden brown, about 8-10 minutes.
  3. Add all of the spices and toast slightly for a few minutes until fragrant.
  4. Add the cubed potato and cauliflower pieces.
  5. Cover with water and add tomato paste, cover with a lid, and simmer until the vegetables are tender, about 15-20 minutes.
  6. Once the veggies are cooked add the coconut milk and kale to just wilt the greens.
  7. In a small bowl add the arrowroot starch and spoon 1 tablespoon of the stew broth and mix to form a paste.
  8. Add the paste back to the stew and stir to thicken.
  9. Allow everything to come together and thicken more by cooking 5 more minutes.
  10. Serve with cilantro.
  11. Store leftovers in an airtight contain for up to one week.
  12. Freeze leftovers for one month.

Recipe Notes

*choose organic ingredients when possible.