Paleo Cauliflower Turmeric Stew

• • 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 organic extra virgin olive oil
  • 2 cups chopped Swiss chard
  • 1 tsp organic cumin powder
  • 1 tsp organic coriander powder
  • 1 tsp organic turmeric powder
  • 1 cup unsweetened coconut milk
  • 1 tsp salt
  • 2 tsp chopped cilantro
  • salt, black pepper to taste

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.

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