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.