notes: The amount of vegetable stock you use depends on how thick/thinned out you want this. I went for something in between 🙂
1 tbsp coconut oil
1 cooking onion, small dice
1 tbsp curry powder
1 bay leaf
2 cloves of garlic, minced
2 tsp minced fresh ginger (optional)
small jalapeno or cayenne pepper, seeded + minced
1 cup 1/2 inch diced waxy potatoes
3 cups small cauliflower florets
28 oz can crushed tomatoes
1-2 cups vegetable stock, depending
1 cup cooked chickpeas
1 bunch lacinato/Tuscan kale, stems removed and chopped
salt + pepper
chopped leafy herbs to finish (parsley, cilantro etc)
Heat the coconut oil in a heavy + large soup pot over medium heat. Add the onions and cook slowly, lowering heat if necessary. Cook until very soft, translucent and almost breaking down, about 6-7 minutes. Add the curry powder and bay leaf and cook, stirring often, for 3 more minutes. Add the garlic, ginger (if using), and jalapeno to the pot. Stir and cook until fragrant, constantly stirring to avoid burning the garlic.
Add the potatoes and cauliflower to the pot and stir. Season with lots of salt and pepper. Add the crushed tomatoes to the pot and stir once more. At this point, add 1 cup of vegetable stock (you may want to add more later). Stir the pot, place a lid on top, and bring to a boil. Lower the heat on the stove to a simmer and remove the lid. Cook until the potatoes are just-tender, about 40 minutes. Add the chickpeas and diced kale,, and simmer for 5 more minutes or until greens have wilted.
Check the curry pot for seasoning, adjust, and serve hot with bread, naan, cooked brown rice, quinoa, millet etc. Garnish with chopped leafy herbs.