2 tablespoons
1 cup chopped onion (~1/2 onion)
1 tablespoon
1/2 teaspoon
2 cloves garlic, minced
6 cups chopped cauliflower
2 cans (14.5 oz) diced tomatoes
1 can (13.5 oz) coconut milk
1 can ( 15 oz) chickpeas, drained and rinsed
3 cups chopped kale or baby spinach
1/4 teaspoon sea salt (adjust to taste)
Garnish with fresh cilantro
**consider adding shredded chicken or cooked ground pork**
Instructions
- Add olive oil to a large, deep skillet over medium-high heat.
- Stir in onion, curry powder, and smoked paprika (if using) and cook for 2-3 minutes or until onion is translucent and tender. Stir in garlic and cook for another minute.
- Add cauliflower and sauté for 3-4 minutes. Stir in the tomatoes and coconut milk. Bring to a simmer and cook for 12-15 minutes. Stir in the chickpeas, chopped kale, and salt. Cook another 2-3 minutes until kale is wilted and tender. Add cooked meat here too if you would like.
- Serve over your favorite grain and garnish with fresh cilantro.
