Instructions
Directions:
1. Heat oil in a large soup pot over medium heat. Add the onion and cook for about 5 minutes until very soft. Add curry powder and bay leaves; cook for another 3 minutes. Add ginger, garlic, and jalapeno; cook for 2-3 minutes more.
2. Stir in the cauliflower and potatoes. Season with salt and pepper. Add crushed tomatoes and stir again. Add 1 cup of stock, cover and bring to a boil. Lower the heat and simmer uncovered. Cook for another 40 minutes or until potatoes are just tender. Add the chickpeas and chard greens and simmer for 5 minutes more.
3. Serve with bread, naan, or cooked brown rice. Garnish with yogurt, chopped cilantro and a lime wedge. Serves 4-6
Ingredients
1 tablespoon coconut oil
1 medium onion, diced
1½ teaspoons curry powder
2 bay leaves
2 teaspoons minced ginger
2 cloves garlic, minced
1 small jalapeno, seeded and minced
3 cups small cauliflower florets
1 cup ½-inch diced waxy potatoes
2 teaspoons sea salt
1 teaspoon freshly ground pepper
28 ounce can crushed tomatoes
1-2 cups vegetable stock, divided
1 cup cooked chickpeas
1 bunch chard, stems removed, leaves chopped