Ingredients
- 1 tablespoon oil (coconut oil or olive oil)
- 1 cup chopped onions
- 2 teaspoons minced garlic
- 3 cups sweet potatoes (peeled, cubed yams)
- 1 tablespoon curry powder
- 1 tablespoon grated fresh gingerroot
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 can (19 ounce) diced tomatoes (no-salt added diced tomatoes (with liquid 540 ml)
- 1 can (14 ounce) coconut milk (light or regular, 398 ml)
- 1 can (19 ounce) garbanzo beans (no-salt added chickpeas, drained and rinsed, 540 ml)
- 3 cups kale, chopped (loosely packed, ribs removed)
- 2 tablespoons cilantro, minced(fresh)
- FOR SERVING
- Cooked brown rice, cooked
- Quinoa, cooked (optional)
How to Make
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Step 1: Heat coconut oil in large soup pot over medium heat; add onions and garlic.
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Step 2: Cook and stir until onions begin to soften, about 3 minutes.
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Step 3: Add cauliflower and sweet potatoes. Cook and stir for 3 more minutes.
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Step 4: Add curry powder, ginger, garam masala and cumin; mix well.
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Step 5: Add tomatoes with their juices and coconut milk.
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Step 6: Bring mixture to a boil; reduce heat to low, cover and simmer for 10 minutes.
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Step 7: Stir in chickpeas and kale; mix well.
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Step 8: Cover and simmer for 5 more minutes, or until cauliflower and sweet potatoes are tender and kale is wilted.
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Step 9: Remove from heat and stir in cilantro. Serve hot over cooked rice, if using.
We hope you enjoy this recipe!
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