Cauliflower-Chickpea Coconut Curry with Kale

Meal prep this Cauliflower-Chickpea 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!

Tell me you agree that suitcases when returning from a trip back home are ⅔ home food and ⅓ all those clothes and other basics you took while going there. So of course my trip 3 months ago included a lot of purchases for regional foods you get there that are otherwise fairly expensive here.

One of those is chickpeas. They’re so popular in Indian cuisine – which btw is not actually my native cuisine – that they’re dirt cheap pretty much everywhere in the country.

Went all out and brought back so many dried chickpeas that they can probably last me a good 2 years.

Thankfully I found a recipe here to use them up! They pack a good punch in terms of fiber and protein, but unfortunately there’s a fair amount of carbs that comes with.

So to add some extra bulk and pack veggies in there too, I add a boat-load of cauliflower and a bit of kale while I’m at it. Result? A ginormous bowl of ultra-flavorful curry!

Cauliflower-Chickpea Coconut Curry with Kale

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Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Servings: 2 ½ cups

Calories: 200kcal

Course: Main Course

Cuisine: Indian

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!

Ingredients

• ½ tsp Olive Oil
• 3 Tbsp Red Onion, Chopped, 30g
• ¾ tsp Garlic, Minced
• ¾ tsp Ginger, Freshly Grated
• 2 tsp Jalapeño Peppers, Chopped, 14g
• ¼ cup Tomato, Diced, 50g
• 1½ tsp Curry Powder
• ¾ tsp Cumin
• ¼ tsp Crushed Red Chili Pepper Flakes
• ¼ tsp Salt
• ¼ tsp Black Pepper
• 1 cup Light Coconut Milk
• 1¾ cup Cauliflower Florets, 187g
• ⅔ cup Chickpeas, Canned (171g) or Cooked from dry(49g)
• ⅓ cup Kale, Chopped (22g)

Instructions

• 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.

Notes

• Minced Ginger and Garlic can be replaced by 1 tsp Ginger-Garlic Paste.

Nutrition:

• Servings: 2½ cups | Serving size: 1 cup
• Calories: 200kcal
• Fat: 10.1g | Saturated fat: 6.1g
• Carbohydrates: 22.6g | Fiber: 4.9g | Sugar: 6.4g
• Protein: 6.3g