Cauliflower, Chickpea, Sweet Potato and Kale Curry
Here are all the reasons I have made this curry three times in the last two weeks:
- The temperatures have finally dropped.
- I bought 40 pounds of sweet potatoes from a farmer.
- It’s a fulfilling vegetarian meal option!
- All the colors make it so pretty.
- Curry leftovers for lunch are my favorite.
- Everyone in my family loves it except for one person.
- If we keep eating it surely we will convert that one person to our collective Chino love for curry. Right? Ok maybe not.
Here’s the recipe so you can enjoy it too! XOXO
Cauliflower, Chickpea, Sweet Potato and Kale Curry
Ingredients:
1 tablespoon vegetable oil
1 onion, sliced
2 tablespoons curry powder
2 tablespoons curry paste
4 cloves of garlic, chopped
2 tablespoons freshly minced ginger
1/4 teaspoon cayenne pepper
2 sweet potatoes, chopped into 1 inch pieces
1 head of cauliflower, broken into florets
2 cans crushed tomatoes
2 cups vegetable stock
1 can chickpeas (including liquid)
1 bunch kale, leaves torn from the stems
salt + pepper
Optional toppings: cilantro, chutney, lime pickle
Directions:
Heat the oil in a heavy + large soup pot over medium heat. Add the onions and cook slowly, lowering heat if necessary. Cook until very soft, 5-10 minutes. Add the curry powder, curry paste and cayenne, stirring often, for 1 more minute. Add the garlic and ginger. Stir and cook for 2 more minutes.
Add the potatoes and cauliflower to the pot and stir. Season with lots of salt and pepper. Add the crushed tomatoes and vegetable stock. Bring to a boil. Lower the heat on the stove to a simmer. Cook until the potatoes are just-tender, about 40 minutes. Add the chickpeas and kale. Cook just until the greens have become soft.
Serve hot with rice and toppings. Enjoy!
