With Spring right around the corner (fingers crossed), I’ve been gradually-and reluctantly- making my move from nourishing stews to brighter salads and vibrant juices and smoothies. The progression is natural, but sometimes it’s just so hard letting go of comfort food.
As one of my final hoorahs of the winter season, today I want to share a very simple, spicy, and warming recipe for chickpea and cauliflower curry, served in a bright and chunky tomato broth with wilted kale. This big-batch vegan and gluten free curry can be made ahead, frozen, and served at your convenience throughout the workweek. I made mind with LOTS of curry powder and turmeric (perhaps a little too much-but hey!), and served it over ½ cup brown basmati rice with thick slices of ripe avocado. It is also wonderful served cold over a raw arugula salad.
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