Ingredients

The following ingredients have 4 Servings
  • 1 cauliflower (chopped into florets)
  • 1 broccoli head (chopped into florets)
  • 2 sweet potatoes (peeled and diced)
  • 1 cup grape tomatoes (sliced in half)
  • 4 cups baby spinach
  • 1 onion (sliced)
  • 4 garlic cloves (minced)
  • 1 thumb-size piece of fresh ginger (minced)
  • Juice and zest 1 lime
  • 1 tbsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. ground turmeric
  • 1/2 tsp. cayenne
  • 2 tbsp. tomato paste
  • 2 cups vegetable stock
  • 1 cup coconut milk
  • Fresh cilantro (to garnish)
  • Cooking fat
  • Sea salt and freshly ground black pepper

Instruction

  • Heat the cooking fat in a skillet over medium-high heat.
  • Add the onion and cook until soft, about 2 minutes.
  • Reduce heat and add the garlic and ginger; cook another 2 minutes.
  • Add the tomato paste and spices; toss everything until well blended and cook until fragrant (about 2 minutes).
  • Add the cauliflower, broccoli, and sweet potatoes; cook for 4 to 5 minutes.
  • Pour in the broth and coconut milk; season with salt and pepper to taste; bring to a light boil.
  • Add the grape tomatoes, cover, and simmer for 15 to 20 minutes or until the vegetables are soft.
  • Stir in the lime juice and lime zest and cook an additional 2 to 3 minutes, mixing well.
  • Add the spinach and cook until wilted (2 to 3 minutes).
  • Adjust the seasoning as needed, and serve garnished with cilantro.