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Servings: 6 Calories: 250
Ingredients
1 tbsp coconut oil
1 red onion, diced
2 organic tomatoes, diced
1 tsp cumin
8 cloves garlic, minced
1 teaspoon fresh ginger, grated or finely chopped
3/4 tsp turmeric
3/4 tsp salt
1/4 tsp pepper
2 tsp curry powder
2 15 oz cans organic chickpeas (rinse & drain)
1 6 oz organic baby kale, chopped
1 15 oz can organic coconut milk
1 15 oz bag organic frozen cauliflower or fresh
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1/2 cup cooked quinoa or farro***
Instructions
Heat a large pot over medium-high heat. Add coconut oil
Add in onions, tomatoes, garlic, ginger, and stir – cook until onions are translucent (about 5 minutes).
Add rest of the ingredients – turmeric through cauliflower.
Bring to a boil and reduce to a simmer until ingredients are slightly soft and cooked through (about 15 to 20 minutes).
Serve on top of quinoa or farro***
SIX SERVINGS
Calories: 250 | Carbohydrates: 41.7g | Protein: 11.1g | Fat: 5.9g | Saturated Fat: 3.2g | Sodium: 748mg | Potassium: 630mg | Fiber: 9.9g | Sugar: 3g
Nutritional information is a rough estimate and may vary slightly.
This makes for a great meal prep idea for the week. Enjoy!
***If you want to skip the grains - omit the quinoa/farro and add 1 large zucchini to your recipe in place of the cauliflower but serve your meal over cauliflower 'rice' instead of the grains.
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