Vegan Chickpea Cauliflower Curry
Ingredients
- 2-3 tbsp ghee or olive oil
- 1 medium white onion
- 1 jalapeno pepper
- 1-2 tbsp fresh ginger
- 1-2 tbsp curry powder
- 2 tsp cumin powder
- 1 tsp salt
- 2 cans coconut milk
- 1 tbsp sugar
- 1.5 cups cooked chickpeas
- 1 zucchini
- 1/2 cauliflower
- 1/2 bunch lacinato kale
Garnish
- green onions
Preparation
Heat the ghee or oil in a large pot.
Add the onion, jalapeno, and grated ginger.
Cook on medium heat, stirring here and there, for 5 minutes.
Add the curry powder, cumin, and salt, and cook, stirring the entire time, for 3 minutes more until the spices are fragrant.
Add the coconut milk and sugar and bring to a simmer.
Cook at a light simmer for 4-5 minutes.
Add the cooked chickpeas, cauliflower and zucchini.
Cook for 10 minutes on a light simmer, very loosely covered.
Add the kale and simmer until just soft, 2-3 minutes.
Serve hot with or without rice or millet or quinoa.
Top with green onions.
