in a medium stock pot, heat the coconut oil for 30 seconds on medium heat. step 2 add the cumin seeds and stir until they start to sputter. then add the onions and cook for another minute, and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften. step 3 add the rest of the ingredients and stir together. cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning. step 4 ladle the soup into 4 serving bowls and enjoy! leftover stew can be stored in air-tight container and saved for lunch the next day. nutritional analysis per serving
delicious recipe: coconut oil, cauliflower, ginger, turmeric stew
dikran arakelian (noreply@blogger.com)