Tuscan Kale and Cauliflower Curry with Chickpeas
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Ingredients
  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, peeled and chopped
  • 2-inch piece ginger, peeled and chopped
  • 1 tbsp. curry powder
  • 1 tsp. salt
  • half teaspoon turmeric powder
  • 1 tsp teaspoon ground cumin
  • 1 tsp teaspoon ground coriander
  • 1-2 tsp. chili flakes (optional)
  • 1 small head of cauliflower, washed and broken up in to florets
  • 1 bunch of Tuscan Kale, washed and chopped
  • 1 can of chickpeas, rinsed and drained
  • 1 cup crushed tomatoes
  • ½ cup vegetable broth
Instructions
  1. Heat up the oil in a large pan.
  2. Add in the onions, ginger and garlic and let soften a bit. About 2-3 minutes on medium-high heat.
  3. Stir in the spices and add the cauliflower florets.
  4. Cook about 4-5v minutes to allow the cauliflower to soften.
  5. Add in the kale and the chickpeas. Stir well to mix up the spices. Allow the kale to wilt a bit. About 2-3 minutes.
  6. Add in the crushed tomatoes and vegetable broth. Stir well and simmer for 3-5 minutes.
  7. Taste and season as necessary with salt and pepper.
  8. Serve with warm Basmati rice.
  9. Enjoy!
Recipe by Confident Cook, Hesitant Baker at http://confident-cook.com/2014/12/tuscan-kale-and-cauliflower-curry.html