Summary

Ingredients

• 200 g cauliflower
• 100 g kale
• 400 ml coconut milk, unsweetened
• 1 medium onion (s)
• 8 small tomato (s), ripe
• 1 teaspoon, heaped cumin powder (cumin)
• 1 teaspoon, heaped turmeric powder
• 1 teaspoon, heaped Himalayan salt
• 1 teaspoon, heaped chilli flakes
• 1 teaspoon, heaped ginger, chopped
• 100 ml water, hot
• 4 tablespoon coconut oil

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Instructions

1. Preparation:
2. Process the cauliflower and kale into bite-sized pieces. Chop the ginger. Except for the outer leaves of the cauliflower, I also use the stalks, which I cut a little smaller because of the cooking time. Chop the onions.
3. Heat the coconut oil in the saucepan and add the onion. Sauté the onion a little and then add the halved tomatoes as well as cumin and ginger.
4. As soon as the tomatoes soften, add the rest. Stir again and again. Rinse the can of coconut milk with the water and add. Cook over medium heat.
5. For me it was ready after about 15 minutes.
6. The next day it tasted almost better when warmed up.