Cauliflower, kale and chickpea curry pot

Featured in Expert

Prep time: 15 minutes
Cook: 5 minutes
  • 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


  • 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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