Chickpea and Cauliflower Curry
Ingredients
- 2-3 tbsp ghee or olive oil
- 1 medium white onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 1-2 tbsp grated 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 flourist kabuli chickpeas
- 1 zucchini, coarsely chopped
- 1/2 cauliflower, cut into florets
- 1/2 bunch lacinato (black) kale, greens removed from stems and torn
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 flourist kabuli 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 flourist millet or flourist golden quinoa. Top with green onions.
