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Chorizo cauliflower kale stew

Hearty Chorizo, Cauliflower and Kale Stew (Banting)

Yields4 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins
A hearty, full of flavour, delicious low carb stew. For kids or those not following a banting protocol, this can be served with quinoa or brown rice.

Ingredients

 ¼ cup Extra virgin olive oil (organic)
 250 g Chorizo diced into large rounds
 2 Cloves garlic, finely diced
 1 Large onion, chopped
 4 cups Shredded kale (or spinach)
 1 Large cauliflower cut into florets
 1 Tin (420g) chopped tomatoes
 1 l Stock (see Made To Thrive Bone Broth Recipes)
 1 tsp Paprika
 A few basil leaves, roughly torn (and extra for garnish)
 Salt and pepper to taste

Instructions

1

Heat the oil in a heavy bottomed pot. Add the chorizo and fry until the flavour releases.

2

Add the cauliflower and fry until the florets start to soften. Remove the cauliflower and set aside.

3

Add the onions to the pan and sauté together with the garlic and paprika and fry until the onions are translucent.

4

Add all the remaining ingredients, except for the kale/ spinach and cauliflower.

5

Bring to the boil and then reduce the heat and let the stew simmer for 30 minutes.

6

Add the cauliflower and cook for another 5 minutes.

7

Taste and season according to your flavour preferences.

8

Lastly, and just before serving, add the kale and cover the pot for a few minutes so that the kale can wilt. Stir it through.

9

Garnish with more basil, serve and enjoy!

For those not following a low carb protocol, this is delicious served with brown rice or quinoa.

Good Choice!

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