Chickpea Cauliflower Curry
Ingredients
- 2 tbsp olive oil
- 1 medium white onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 1-2 tbsp grated fresh ginger
- 1-2 tbsp curry powder (Frontier Organic Spices are my favorite)
- 2 tsp cumin powder
- 1 tsp salt
- 2 cans coconut milk
- 1 tbsp sugar
- 1.5 cups cooked Chickpeas
- 1 zucchini, coarsely chopped
- 1/2 cauliflower, cut into florets
- 1/2 bunch Lacinato (black) kale, greens removed from stems and torn
- green onions to garnish
Preparation
Heat the 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 might simmer, very loosely covered. Add the kale and simmer until just soft, 2-3 minutes
Serve hot with or without rice or Flourist Millet or Flourist Golden Quinoa. Top with green onions
