CAULIFLOWER, CHICKPEA AND SWEET POTATO CURRY WITH KALE AND COCONUT MILK

Serves: 4-6

1 tbsp (15 mL) coconut oil or olive oil 1 cup (250 mL) chopped onions 2 tsp (10 mL) minced garlic 4 cups (1 L) small cauliflower florets 3 cups (750 mL) peeled, cubed sweet potatoes 1 tbsp (15 mL) curry powder 1 tbsp (15 mL) grated fresh ginger root 2 tsp (10 mL) garam masala spice blend 1 tsp (5 mL) ground cumin 1 can (19 oz/540 mL) no-salt-added diced tomatoes (with liquid) 1 can (14 oz/398 mL) coconut milk ( light or regular) 1 can (19 oz/540 mL) no-saltadded chickpeas, drained and rinsed 3 cups (750 mL) loosely packed chopped fresh kale (or baby spinach) 2 tbsp (30 mL) minced fresh cilantro Cooked quinoa or rice for serving (optional)

1. Heat coconut oil in a large soup pot over medium heat. Add onions and garlic.

2. Cook and stir until onions begin to soften, about 3 minutes. Add cauliflower and sweet potatoes. Cook and stir for 3 more minutes.

3. Add curry powder, ginger root, garam masala and cumin. Mix well. Add tomatoes with their liquid and coconut milk.

4. Bring mixture to a boil.

5. Reduce heat to low, cover and simmer for 10 minutes.

6. Stir in chickpeas and kale. Mix well. Cover and simmer for 5 more minutes, or until cauliflower and sweet potatoes are tender and kale is wilted.

7. Remove from heat. Stir in cilantro and serve hot over cooked rice, if using.