Chickpea and Cauliflower Curry [makes 8 servings]
1 tablespoon coconut oil
1 large yellow onion, diced
3 cloves garlic, minced
1 inch knob ginger, peeled and minced
1-2 tablespoon curry powder (depending on taste)
1 teaspoon turmeric powder
½ teaspoon red pepper flakes
2 cans (15.5 ounces each) garbanzo beans, drained & thoroughly rinsed
1 can (14.5 ounces) diced tomatoes, no salt added
1 ½ pounds cauliflower florets, fresh or frozen
2 cups filtered water
3 cups kale, destemmed and roughly chopped
salt & pepper to taste
Heat coconut oil in a large Dutch oven or heavy saucepan over medium-high heat until shimmering.
Add onion and sauté, stirring frequently, until soft and translucent (about 4-6 minutes).
Stir in the garlic, ginger, curry powder, turmeric and red pepper flakes and continue sautéing until fragrant (about 1 minute).
Add garbanzo beans, diced tomatoes, cauliflower and water and bring to a boil.
Reduce heat to simmer, cover, and continue to simmer for 10-15 minutes or until cauliflower is very soft.
Remove from heat and stir in kale until it begins to just wilt. Season to taste. Enjoy!
Nutrition Information [per serving=1 ½ cups]
165 Calories, 26g Carbohydrates, 4.2g Fat, 8.5g Protein, 8.5g Fiber, 4.1g Sugar