Paleo Tomato-Ginger Masala Sardine & Kale Stew
Total time50 min
Prep time15 min
Cook time35 min
4.6(13)
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Learn more →Ingredients
4 servings
- 3 tbsp extra virgin olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1 can (28 oz) crushed tomatoes
- 1 ½ cups low-sodium chicken broth
- 2 cans (4.375 oz each) sardines in olive oil, drained
- 4 cups curly kale, stems removed and leaves roughly torn
- 1 tbsp fresh lemon juice
- salt and pepper, to taste
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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