Cauliflower-Chickpea Coconut Curry with Kale
Serves 25 mins prep25 mins cook
Meal prep this Cauliflower-Chickpea Coconut Curry with Kale that’s full of plant-based protein and rich in fiber. A real life-saver for those busy work weeks to keep you wallet and belly full at the same time!
0 servings
What you need
tsp olive oil
tbsp red onion
tsp garlic
tsp ginger
tsp jalapeno pepper
cup tomato
tsp curry powder
tsp cumin
tsp salt
tsp black pepper
cup chick peas
cup kale
Instructions
1 Heat oil in a large pot over medium heat, and fry the onions for about 2 minutes until translucent. 2 Add garlic, ginger and jalapeño pepper and sauté for another 2 minutes. 3 Stir in diced tomatoes and spices, and about ¼ cup water. Let cook for about 3-4 minutes until the spices are fragrant. 4 Season with salt, pepper. 5 Add in coconut milk and bring to a simmer. 6 Add cauliflower, chickpeas and kale, loosely cover pot, and cook on a light simmer for 10 minutes. 7 Serve hot with a side of rice or flatbread.View original recipe