Prep Time: 10 Minutes
Cook Time: 15-20 Minutes
Approx. Total/Net Carbs for Entire Dish:
92 g / 70 g
1 large yellow onion, finely diced
1/2 red bell pepper, de-seeded and finely diced
5 garlic cloves, minced
2.5 tsp ground ginger
1 tbs ground coriander
1.5 tsp ground cumin
3/4 tsp ground turmeric
1/2 tsp cayenne
1 tbsp tomato paste
2 cups bone broth
1 cup full-fat coconut milk
1/2 teaspoon cinnamon
1 18.3 oz container of diced tomatoes
1 small cauliflower
1 sweet potato
2 tbsp fresh lime juice
1 tsp lime zest
2 tbs cilantro
Salt and pepper to taste
Tips & Substitutions
Not enough variety? We agree, here are some more ideas of veggies you can add:
Green or yellow bell pepper
Ground Ginger: 2 inch knob of fresh ginger
In a dutch over or similar large, heavy duty pan, heat oil over medium heat.
Sauté onions and pepper until onions are soft and browned, 5-10 minutes.
Mix in the garlic and ginger and cook until fragrant, 1-2 minutes.
Add in the coriander, cumin, turmeric, and cayenne and mix everything together. Cook for about 1 minute to toast the spices.
Add in the tomato paste and mix well and cook for another 1-2 minutes.
Pour in the broth and coconut milk and sprinkle in your cinnamon, salt, and pepper.
Bring the mixture to a boil.
Once boiled, reduce the heat to medium low so that it’s simmering.
Add in your vegetables (cauliflower, sweet potato, tomatoes, and whatever else you choose).
Bring the mixture back to a boil by increasing the heat to medium high.
Once boiled, reduce the heat again to medium low to get your mixture simmering.
Cover the pot and let it simmer until the vegetables are soft. The exact timing depends on how large your cut your veggies and what veggies you used but it generally takes about 20-25 minutes.
Stir in your lime juice, lime zest, and cilantro and serve!