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 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 occasionally, for 5 minutes.
Add the curry powder, cumin, and salt, and cook, stirring continuously, for 3 minutes 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.
Serving suggestions
Top with green onions.
Serve with or without rice, millet, or quinoa.
Pair with cooked whole grains or homemade flatbread if desired.
