This delicious curry comes together quickly with batch cooked Flourist Kabuli Chickpeas on hand. Serve it with anything you desire, such as cooked whole grains or homemade flatbread.

Chickpea Cauliflower Curry 
2-3 tbsp ghee or olive oil 
1 medium white onion, chopped 
1 jalapeno pepper, seeded and chopped 
1-2 tbsp grated fresh ginger 
1-2 tbsp curry powder 
2 tsp cumin powder 
1 tsp salt 
2 cans coconut milk 
1 tbsp sugar 
1.5 cups cooked Flourist Kabuli Chickpeas
1 zucchini, coarsely chopped
1/2 cauliflower, cut into florets 
1/2 bunch Lacinato (black) kale, greens removed from stems and torn
green onions to garnish 

Heat the ghee or oil in a large pot. Add the onion, jalapeno, and grated ginger. Cook on medium heat, stirring here and there, for 5 minutes. Add the curry powder, cumin, and salt, and cook, stirring the entire time, for 3 minutes more until the spices are fragrant.  

Add the coconut milk and sugar and bring to a simmer. Cook at a light simmer for 4-5 minutes. Add the cooked Flourist Kabuli Chickpeas, cauliflower and zucchini. Cook for 10 minutes on a might simmer, very loosely covered. Add the kale and simmer until just soft, 2-3 minutes.

Serve hot with or without rice or Flourist Millet or Flourist Golden Quinoa. Top with green onions.