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Cauliflower, Chickpea & Sweet Potato Curry

Created by Luvcookn on February 1, 2021

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)

Step 1: Heat coconut oil in large soup pot over medium heat; add onions and garlic.
Step 2: Cook and stir until onions begin to soften, about 3 minutes.
Step 3: Add cauliflower and sweet potatoes. Cook and stir for 3 more minutes.
Step 4: Add curry powder, ginger, garam masala and cumin; mix well.
Step 5: Add tomatoes with their juices and coconut milk.
Step 6: Bring mixture to a boil; reduce heat to low, cover and simmer for 10 minutes.
Step 7: Stir in chickpeas and kale; mix well.
Step 8: Cover and simmer for 5 more minutes, or until cauliflower and sweet potatoes are tender and kale is wilted.
Step 9: Remove from heat and stir in cilantro. Serve hot over cooked rice, if using.