Cauliflower, kale and chickpea curry pot

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• 1 tbsp coconut oil
• 1 cooking onion, small dice
• 1 tbsp curry powder
• 1 bay leaf
• 2 cloves of garlic, minced
• 2 tsp minced fresh ginger (optional) small jalapeño or cayenne pepper, seeded + minced
• 1 cup 1/2 inch diced waxy potatoes
• 3 cups small cauliflower florets
• 28 oz can crushed tomatoes
• 1-2 cups vegetable stock, depending
• 1 cup cooked chickpeas
• 1 bunch lacinato/Tuscan kale, stems removed and chopped salt+ pepper chopped leafy herbs to finish

Directions

• Heat the coconut oil in a heavy+ large soup pot over medium heat.
• Add the onions and cook slowly, lowering heat if necessary.
• Cook until very soft, translucent and almost breaking down, about 6-7 minutes .
• Add the curry powder and bay leaf and cook, stirring often, for 3 more minutes.
• Add the garlic, ginger (if using), and jalapeiio to the pot .
• ¥ Stir and cook until fragrant, constantly stirring to avoid burning the garlic.
• Add the potatoes and cauliflower to the pot and stir.
• Season with lots of salt and pepper.
• Add the crushed tomatoes to the pot and stir once more.
• Add 1 cup of vegetable stock
• Stir the pot, place a lid on top, and bring to a boil.
• Lower the heat on the stove to a simmer and remove the lid.
• Cook until the potatoes are just-tender, about 40 minutes.
• Add the chickpeas and diced kale,, and simmer for 5 more minutes or until greens have wilted.

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