This spring stew gains a bit of Moroccan flair by incorporating a spice mixture of cinnamon, clove, paprika, ginger and more. I enjoy roasting some of the vegetables separately and then mixing them into the stew to shorten cooking time and also increase flavor. This is a great stew for spring as the flavors are light and refreshing. For increased protein simply add some canned garbanzo and cannellini beans. It also makes a lovely pairing with grilled chicken.
Ingredients
- 3 large carrots, large diced
- 1 large sweet potato, large diced
- ½ head cauliflower, cut into medium florets
- 3 tablespoons + 2 tablespoons coconut oil
- 1 medium yellow onion, sliced thin
- 2 cloves garlic, minced
- 1 teaspoon fresh turmeric, grated
- 1 teaspoon cinnamon
- 1 clove
- 1 pinch cayenne
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 teaspoons dried ginger
- 1 teaspoon dried turmeric
- 2 (14-ounce) cans crushed tomatoes
- 1½ quarts low-sodium or homemade vegetable stock
- 1 tablespoon apple cider vinegar
- ½ lemon, juiced
- 2 tablespoons honey
- sea salt to taste
- 1 bunch kale, stems removed, shredded into large chunks
- chopped fresh basil and parsley as needed
Preparation
Heat oven to 450°F.
Toss carrots, sweet potato and cauliflower with 3 tablespoons of melted coconut oil, a pinch of salt and some pepper. Place vegetables on sheet tray and roast in the oven for 10 minutes till slightly browned and cooked partially.
In a medium pot or Dutch oven, heat remaining 2 tablespoons coconut oil over medium heat.
Add onion and begin to sauté/brown (3–4 minutes). Once onion is slightly brown, add garlic and turmeric; continue cooking for 2 minutes, until aromatic.
Add all of the spices and stir until very fragrant (2 minutes), then add in par-cooked vegetables and stir.
Next stir in canned tomatoes and stock. Simmer on medium heat for 15 minutes until vegetables are tender.
Once vegetables are tender add in shredded kale; cook 3–4 minutes, or until just slightly tender (overcooking will lead to a soggy cabbage texture).
Finish by seasoning with apple cider vinegar, lemon, honey and salt. Add fresh chopped herbs to taste.
