Curry powder is a great spice mix to work with. Although the exact ingredients may vary slightly, the mix typically features several superfoods. A yellow curry powder’s main ingredients usually include turmeric, coriander, cumin, mustard seed, and either cardamom or cinnamon, if not both. I love curry for its health benefits and its deep, rich flavor.
Ingredients
- 650 g cooked chickpeas
- 300 g chopped cauliflower (about 1 head cauliflower)
- 240 g diced yellow onions
- 100 g snow peas
- 420 ml coconut milk (preferably full-fat)
- 240 ml vegetable broth
- 2 tsp curry powder
- 2 tsp minced garlic
- 1 tsp garam masala
- Salt to taste
- 4 or 5 kale leaves, chopped and massaged
Instructions
- Put all the ingredients except the kale in a slow cooker, cover, and cook on high for 5 hours.
- Turn the heat off and add the kale. Stir, then cover for 20 minutes to cook the kale.
- Uncover and serve. This will keep in the refrigerator for at least a week.
For a bit of heat, you can add some red pepper flakes.
This dish will be a little soupy, which is intended. It can be served by itself or on a bed of rice or quinoa. Use a slotted spoon if you don’t want to get too much liquid on the plate while serving.
To reheat this in the microwave, I suggest adding some extra water (about 1 tablespoon) so it doesn’t dry out.