Cauliflower, Chickpea & Sweet Potato Curry
February 01, 2021
"From Yum & Yummer."
- Serving Size: 1 (507.2 g)
- Calories 389.4
- Total Fat - 28.5 g
- Saturated Fat - 21.7 g
- Cholesterol - 0 mg
- Sodium - 60.1 mg
- Total Carbohydrate - 33.2 g
- Dietary Fiber - 9.7 g
- Sugars - 12.8 g
- Protein - 9.6 g
- Calcium - 186.6 mg
- Iron - 6.1 mg
- Vitamin C - 103.3 mg
- Thiamin - 0.3 mg
Heat coconut oil in large soup pot over medium heat; add onions and garlic.
Cook and stir until onions begin to soften, about 3 minutes.
Add cauliflower and sweet potatoes. Cook and stir for 3 more minutes.
Add curry powder, ginger, garam masala and cumin; mix well.
Add tomatoes with their juices and coconut milk.
Bring mixture to a boil; reduce heat to low, cover and simmer for 10 minutes.
Stir in chickpeas and kale; mix well.
Cover and simmer for 5 more minutes, or until cauliflower and sweet potatoes are tender and kale is wilted.
Remove from heat and stir in cilantro. Serve hot over cooked rice, if using.
Tips & Variations
No special items needed.