Ingredients

• 2 tbsp coconut oil Ingredients
• 1 large onion, chopped Ingredients
• 2-3 tbsp curry powder* Ingredients
• 4 cups cauliflower, chopped into bite-size florets Ingredients
• 1 (796mL) can whole or diced tomatoes, do not drain Ingredients
• 2 cups water** Ingredients
• 3/4 cup quinoa Ingredients
• 1 can (400mL) garbanzo beans (chickpeas), drained Ingredients
• 1-2 small tomatoes, roughly chopped Ingredients
• 1 can (400mL) full fat canned coconut milk*** Ingredients
• 1/2 cup chopped fresh parsley Ingredients
• Optional: 1 tsp dried chili flakes Ingredients
• Sea salt and pepper to taste Ingredients

Instructions

1. Melt coconut oil in a large soup pot on medium and add onions. Sweat the onions and then add the curry powder, saute for 2 minutes.
2. Add the cauliflower, canned tomatoes, 2 cups of water and quinoa and bring to a soft boil then reduce to a simmer for 15 minutes until cauliflower starts to become tender and quinoa cooks.
3. Add sea salt and pepper to taste.
4. Add chickpeas and remove from heat. Let cool slightly before adding coconut milk to prevent it from curdling. Add chopped tomato (the heat of the stew will warm it). Add chopped parsley just before serving.
5. Serves 6 to 8.