Creamy Coconut, Cauliflower, Sweet Potato and Chickpea Stew

This Week

9 Dec - 15 Dec

Creamy Coconut, Cauliflower, Sweet Potato and Chickpea Stew

This one-pot dish is such a simple mid-week meal. It’s packed with immunity-boosting ingredients like ginger, garlic and turmeric and it’s full of veggies – the perfect winter warmer.

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Meal Prep Guide

Pre-chop ½ cauliflower into florets (store in an airtight container in the fridge).
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Pre-chop 2 x sweet potatoes into bite-sized pieces (store in an airtight container in the fridge).
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Remove the kale leaves from the stems and tear them into bite-sized pieces. (store in an airtight container in the fridge).

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Make the spice mix. Combine 2 tsp ground coriander, 2 tsp ground cumin and 2 tsp ground turmeric into a small jar (store in the pantry).

Tips

‍Tips

You want to make sure that it’s on a gentle simmer when cooking so the veggies don’t overcook and turn to mush.
Roasted cashews bring such a delicious flavour but we always roast our own or buy ‘dry roasted’ cashews as a lot of store bought options are roasted in vegetable oils.

Shortcuts

‍Vegetables

Swap out the sweet potato for pumpkin or butternut.
Swap out the cauliflower for broccoli.
Swap out the kale for spinach or baby spinach.

Other

Swap out the coconut cream for coconut milk.

Ingredients

1-2 Tbsp coconut oil or butter
1 brown onion (diced)
4 garlic cloves (crushed)
1 thumb-sized piece ginger (finely chopped)
1 fresh red chilli (finely chopped)
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
2 medium orange sweet potatoes (cut into bite-size pieces)
½ cauliflower (cut into small florets)
400g tin chickpeas (drained and rinsed)
400ml coconut cream
500ml vegetable or chicken stock / bone broth
180g kale, 1 bag (stems removed, torn into bite-size pieces)
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¼ cup greek yoghurt
¼ cup cashews (roasted)
½ cup coriander (roughly chopped)
1 lime (juice)
Salt and black pepper

Method

Add the butter or coconut oil to a saute dish or large pot over a medium heat. Add the onion and cook for 5-7 minutes until they start to soften.
Add the ginger, chili, garlic and spices; season with salt and pepper. Cook for a few minutes until fragrant.
Add the sweet potato, cauliflower, chickpeas, coconut cream and stock. Bring to the boil before reducing to a gentle simmer with the lid on.
Cook for 15 minutes until the vegetables are almost cooked through, add the kale and then cook for another 5-7 minutes.
Serve into four bowls, garnish with a dollop of greek yoghurt, some cashews, fresh coriander and a squeeze of lime juice.