Tomato Stewed Potato, Cauliflower, and Kale

And just like that 2018 is over and 2019 is off to a running start!  2018 was filled with challenges, many nights of dancing, and some of the best memories of my life.  I can’t wait to see what 2019 has in store.

This January, I’ve decided to participate in Veganuary as well as abstain from alcohol.  After the holidays my body has been feeling a bit sluggish and weighed down, and I always feel better when I cut back on meat and dairy.  I am definitely looking forward to getting some energy back!

This is my first recipe of the new year and it is definitely a good one.  The flavors blend so nicely together and had me going back for seconds!  It’s delicious served over rice, freekeh, or salad greens.  I didn’t have any on me when I made this, but I would definitely add a can of chickpeas as well to add a little protein.


1 Tbsp olive oil
1 red onion, diced
2 cloves of garlic, minced
1 jalapeno, chopped
1 can diced tomatoes
1 cup vegetable broth
1 cup chopped potatoes
1/2 cauliflower head, chopped
1 tbsp curry powder
Salt and pepper to taste
1 cup kale, tough bits removed
*rice, freekeh, or greens for serving


Sauté onion, garlic, and jalapeño in olive oil until soft and fragrant.  5-10 minutes.

Add tomatoes, broth, potatoes, cauliflower, curry powder and salt and pepper.

Stir together and bring to simmer.  Cover and allow to cook until potatoes are soft, 30-40 minutes.

Prepare rice or greens if using.

Add Kale and allow to cook until just soft about 2 minutes.

Serve and enjoy.

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