Spicy cauliflower & shrimp stew with  brown rice

On Saturday morning I headed to my local market in Amsterdam North to get some wild caught shrimp (initially to make a different dish with) when - to my big surprise - I discovered a new food stand on the market, a BIOLOGICAL one! Hoorah! This stand looked so lush and beautiful with some amazing biological and bio-dynamic vegetables and fruits, that I just had to stop and chat with the owners. We didn't have a proper biological food stand on this market yet, so you can imagine my thrill when I discovered it. It saves me a trip across the water to get my ingredients. It so happened that he also sells some of his homegrown bio-dynamic greens and he had the most beautiful cauliflowers which were harvested that very morning. For only 2,50 for a great size I couldn't resist and decided I was going to have to honour this freshly plucked beauty with an amazing dish. 


So there you have it, today I am so excited to share this delicious stew recipe with you. 

This hearty and healthy stew is the perfect winter meal for family or friends. It's packed to the brim with healthy fibers, minerals and fats and brings you comfort and warmth on a cozy winters' evening or weekend lunch. 


Enjoy and till next time!




For the stew:


  • 1 large (organic) cauliflower
  • 2 large cups of organic brown rice
  • 2 tablespoons coconut oil
  • 1 teaspoon cumin seeds
  • 3 ripe tomatoes, finely chopped
  • 1 medium onion, finely chopped
  • 1 jalapenjo, with seeds, finely chopped
  • 1 red chili, with seeds, finely chopped
  • 1 cup, or big handful of chopped kale
  • 2 teaspoons of finely grated ginger or ginger paste
  • 1 tablespoon cumin powder (I always prefer grinding my own seeds with mortar and pestle)
  • 1 tablespoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 can full fat, unsweetened coconut milk


Fort the shrimp:

  • 600 grams of wild caught shrimp (or smaller gamba's)
  • 1 bush of fresh parsley, finely chopped
  • zest of 1 lemon + juice of 1 lemon
  • 8 tablespoons of olive oil
  • 6 large garlic cloves, peeled and finely chopped
  • 2 teaspoons of salt
  • 1 teaspoon pepper







For the rice:


Use two large full cups of organic brown rice. Soak overnight in a casserole or pan without lid in generous amount of water. Note: The soaking process overnight enables your gut to better digest the phytate from the rice. Drain the water in a sift the next day and cook 45 mins on low heat (or according to instructions on package).


For the stew & shrimp:

  1. In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.
  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.
  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.
  4. In a separate large frying pan, heat up the olive oil on medium heat. You really want at least 8 tablespoons to get best flavour!
  5. Toss in the garlic and let it simmer until almost golden brown, whilst stirring continuously.
  6. When garlic is almost golden brown, add in the lemon zest and stir for another 30 seconds.
  7. Now turn fire up the heat to maximum and toss in the gamba's. Stir vigorously for about 5 minutes. Make sure to toss the gamba's around so that they get flavor and heat on all sides.
  8. Add the salt and pepper and stir another minute.
  9. Turn off heat and add in the parsley, stir again.


  1. Ladle the soup into serving bowls and place some of the warm shrimp on top.
  2. Optional: Sprinkle with freshly chopped chives and parsley.
  3. Enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day.

Serves 6 



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