Cauliflower-Chickpea Coconut Curry with Kale
Serves 2
5 mins prep
25 mins cook
30 mins total
Meal prep this Cauliflower-Chickpea Coconut Curry with Kale that’s full of plant-based protein and rich in fiber. A real life-saver for those busy work weeks to keep you wallet and belly full at the same time!
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Heat oil in a large pot over medium heat, and fry the onions for about 2 minutes until translucent.
Add garlic, ginger and jalapeño pepper and sauté for another 2 minutes.
Stir in diced tomatoes and spices, and about ¼ cup water. Let cook for about 3-4 minutes until the spices are fragrant.
Season with salt, pepper.
Add in coconut milk and bring to a simmer.
Add cauliflower, chickpeas and kale, loosely cover pot, and cook on a light simmer for 10 minutes.
Serve hot with a side of rice or flatbread.
