1 small cauliflower, washed, trimmed and cut into florets
4 tomatoes, crushed
1 cup chickpeas, soaked for 24 hours and steamed
1 onion, chopped
1-2 potatoes, peeled and chopped
1 jalapeno, minced (de-seeded if you prefer)
1 in piece of ginger, minced
2 garlic cloves, minced
1-2 cups chopped Tuscan or Lacinato kale
1 tbsp curry powder
salt and fresh ground pepper to taste
lemon juice (optional)
cilantro or parsley to garnish
1-2 bay leaves
1-2 tbsp coconut oil
Soak chickpeas for 16-24 hours. Rinse and steam with double the quantity water, in a pressure cooker. Set aside.
Heat oil in a large pan or dutch oven. Add bay leaves, onions, garlic, jalapeno and ginger and fry till lightly brown about 5-7 minutes. Add potatoes and cauliflower and continue to fry for 1-2 minutes.
Meanwhile, process tomatoes in a blender and add to the pot. Add steamed chickpeas. Season with curry powder, salt and fresh ground pepper and mix well. Add 1-2 cups broth or water, and bring to a boil. Reduce flame and let simmer for 30-40 minutes.