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Cauliflower, Kale, And Chickpea Curry Recipe

Cauliflower, kale, and chickpea curry Recipe
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Category : Entree
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Prepare the ingredients before making Cauliflower, kale, and chickpea curry in your home. Then, follow these steps below to serve Cauliflower, kale, and chickpea curry for your family or friends.

Ingredients: Cauliflower, kale, and chickpea curry

  • 1 tbsp. coconut oil
  • 1 small diced onion
  • 1 tbsp. curry powder
  • 1 bay leaf
  • 2 cloves minced garlic
  • 2 tsp. minced fresh ginger (optional)
  • small jalapeno, seeded and minced
  • 1 1/2 cup diced waxy potatoes
  • 3 cups small cauliflower florets
  • 28 oz. can crushed tomatoes
  • 1-2 cups vegetable stock
  • 1 cup cooked chickpeas
  • 1 bunch kale, stems removed and chopped
  • salt + pepper
  • chopped leafy herbs to finish (parsley, cilantro, etc.)

How to Make Cauliflower, kale, and chickpea curry

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Cauliflower, kale, and chickpea curry in your home by yourself.

    Step 1
  • Heat the coconut oil in a heavy + large soup pot over medium heat. Add the onions and cook slowly, lowering heat if necessary. Cook until very soft, translucent and almost breaking down, about 6-7 minutes.
  • Step 2
  • Add the curry powder and bay leaf and cook, stirring often, for 3 more minutes. Add the garlic, ginger (if using), and jalapeno to the pot. Stir and cook until fragrant, constantly stirring to avoid burning the garlic.
  • Step 3
  • Add the potatoes and cauliflower to the pot and stir. Season with lots of salt and pepper. Add the crushed tomatoes to the pot and stir once more. At this point, add 1 cup of vegetable stock (you may want to add more later). Stir the pot, place a lid on top, and bring to a boil.
  • Step 4
  • Lower the heat on the stove to a simmer and remove the lid. Cook until the potatoes are just-tender, about 40 minutes. Add the chickpeas and diced kale, and simmer for 5 more minutes or until greens have wilted.
  • Step 5
  • Check the curry pot for seasoning, adjust, and serve hot with bread, naan, cooked brown rice, quinoa, millet etc. Garnish with chopped leafy herbs.
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