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
½tspOlive Oil
3TbspRed Onion, Chopped, 30g
¾tspGarlic, Minced
¾tspGinger, Freshly Grated
2tspJalapeño Peppers, Chopped, 14g
¼cupTomato, Diced, 50g
1½tspCurry Powder
¾tspCumin
¼tspCrushed Red Chili Pepper Flakes
¼tspSalt
¼tspBlack Pepper
1cupLight Coconut Milk
1¾cupCauliflower Florets, 187g
⅔cupChickpeas, Canned (171g) or Cooked from dry(49g)
⅓cupKale, 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.