1 In a large pot or skillet heat 1-2 tablespoons olive oil over medium heat. Chop onion, garlic and red chili pepper and add them to the pot. Sautée for 2-3 minutes until translucent.
2 Add ground ginger, turmeric, coriander, cumin, sweet paprika and cayenne. Sautée for 1 more minute. Add tarragon, tomatoes with juice and vegetable broth and bring to a boil. Reduce the heat to medium-low.
3 Cut the cauliflower and broccoli into florets. Add chick peas and cauliflower to the stew and cook for 7 minutes. Add broccoli and cook for 5 more minutes. Add kale and cook for 5 more minutes, stirring occasionally. Add lime juice and season with salt and black pepper. Serve with chopped tarragon and a tablespoon of yogurt. Enjoy!
