Paleo Vegetable Domoda (Groundnut Stew)

Ingredients

• 2 medium Sweet Potatoes
• 2 medium Carrots
• 1/2 head Cauliflower
• 1 can Coconut Milk
• 2 tbsp Tomato Paste
• 1 medium Onion
• 3 cloves Garlic
• 1 tsp Ginger
• 4 cups Vegetable Broth
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 4 cups Cauliflower Rice

Instructions

1. 1Prepare your vegetables: Peel and cut the 2 medium sweet potatoes into 1-inch cubes. Peel and cut the 2 medium carrots into 1/2-inch thick rounds. Cut the 1/2 head of cauliflower into bite-sized florets.
2. 2In a large heavy-bottomed pot or Dutch oven, heat the 2 tbsp of olive oil over medium heat (350°F / 175°C). Add the 1 medium onion, finely chopped, and 3 cloves of garlic, minced. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
3. 3Add the 2 tbsp of tomato paste and 1 tsp of ginger, grated or finely minced, to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Pour in the 1 can of coconut milk and 4 cups of vegetable broth. Add the prepared 2 medium sweet potatoes, 2 medium carrots, and 1/2 head of cauliflower. Stir in the 1 tsp of salt and 1/2 tsp of black pepper.
5. 5Increase the heat to medium-high and bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until all the vegetables are fork-tender. Stir occasionally to prevent sticking.
6. 6While the stew simmers, prepare the 4 cups of cauliflower rice. This can be done by steaming it in a separate pot or pan until tender, about 5-8 minutes. Alternatively, you can pulse the cauliflower in a food processor until it resembles rice grains, then steam or sauté it.
7. 7Once the vegetables in the stew are tender and the cauliflower rice is cooked, ladle the Paleo Vegetable Domoda into bowls and serve it over the prepared 4 cups of cauliflower rice.

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