Whoever said vegans have it rough has obviously never had this cauliflower coconut ginger turmeric stew! Between the creaminess from the coconut milk, the spicy kick from the jalapeno, and the yumminess of all the Indian spices, this dish is absolutely swoon-worthy!
This amazing vegan stew can be a great meal on its own or served over rice, OR made as a keto-friendly side-dish paired with a butter-poached chicken thigh for added protein and healthy fats (and yes, dip that chicken in the leftover buttery goodness!).
For you low carb dieters, be mindful that the ginger*, onion, tomatoes and coriander have a higher amount of natural sugars and carbs and this meal should be consumed in moderation, and not as a regular weekly meal. I personally added 2 extra tablespoons of coconut oil, cut back a bit of the onions, and paired it with a tea-latte (1 cup of freshly brewed caffeine-free herbal tea & 1/2 cup 35% cream) for a little extra fat.
*While ginger might be higher in carbs, it has been known to be anti-inflammatory and lower blood sugar levels, which is a big part of the ketogenic lifestyle, just don’t overdo it.
The original source and recipe for this lovely dish can be found on the Healthy Holistic Living blog.