This beautiful golden curry by our friend Chloe Elgar of Chloe's Countertop fits the bill for an exceptionally tasty plant-based meal. Use it as a main dish for vegetarians, or serve as a colourful side to any meat dish. It's surprisingly quick to make too. Purchase our Flourist Kabuli Chickpeas for this recipe here.
Chloe's Conscious Chickpea Curry
1 tbsp coconut oil or ghee
1 large onion, chopped
2 garlic cloves, minced
2 inch piece of ginger root
1 tbsp cumin
1 tbsp turmeric
2 tsp black pepper
2 tsp sea salt
1 can full-fat coconut milk
1/2 cup water or vegetable stock
2 cups cooked Flourist Kabuli Chickpeas
1 large sweet potato, diced (about 4 cups)
1/2 cauliflower, chopped (about 3 cups)
1 cup chopped Lacinato kale
1 tsp cayenne or chilli, optional
Handful of fresh cilantro, chopped
Suggested side: serve with Flourist Farro or Flourist Golden Quinoa
In a large pot, at medium heat, add the coconut oil (or ghee) and onions, and cook until translucent, about 2 minutes. Add the garlic, ginger, salt, and spices and mix with a wooden spoon to ensure the garlic doesn't burn. Once the mixture is well combined and you can smell the curry fragrance, add the sweet potato and stir well. Cook for around 5 minutes.
Add the cauliflower, chickpeas, water/vegetable stock, and coconut milk, and turn the heat down to medium-low and cover. Cook for 15-20 minutes.
Uncover, and add the kale and cover to cook for another 4-5 minutes, until the kale is bright green and just softened. Serve with your choice of cooked grain and top with fresh cilantro and freshly ground black pepper.