Slow Cookin' for Meatless Monday: Kale, Chickpea & Cauliflower Yellow Curry
My sister and I made a trip to Midtown Global Market for a sister lunch date, which resulted in all my grocery needs being fulfilled, as well. In the center of Midtown Global Market, there is a market called The Produce Exchange. I've definitely wandered through it and have even bought a few things there, but during this trip, they seemed to have everything I needed, mostly organic and for ridiculously cheap. Many of their products appear to be locally grown, too. Oh, and they have a Chinook Book coupon that I forgot to use! Oh well, I'll just have to make another trip.
Since this is meatless, there's nothing to brown beforehand, which seriously ups the convenience factor of this meal. To save time in the morning, you can chop the ingredients the night before and then just throw it all together in the slow cooker the next day. If it's missing your favorite vegetable, go ahead, toss it in. My husband thought another can of chickpeas would be nice, too.
Kale, Chickpea & Cauliflower Yellow Curry
Serves: 4
Preparation Time: 10 minutes prep, 4-8 hours in the slow cooker
Ingredients:
3 small yellow potatoes, diced
1/2 red onion, diced
1.5 c. cauliflower florets
1 red pepper, chopped
1 bunch fresh kale, leaves removed from stems and finely chopped in food processor
1 pint cherry tomatoes or 15-oz. can of tomatoes
1 15-oz. can chickpeas, drained & rinsed
2-3 cloves of garlic, minced
1 tbsp. minced ginger
2 tbsp. curry powder
2 tbsp. brown sugar
1 tbsp. cumin
1 tsp. turmeric (careful, this stuff stains!)
1/2 tsp. cayenne pepper
1 cinnamon stick
1 15-oz. can coconut cream (this is much thicker than coconut milk)
1 can water (fill coconut cream can with water, which will help get any last bits out)
Method:
1. Chop tomatoes, onion, caulflower and red pepper. Place in bowl to store overnight, or directly into your slow cooker. Remove leaves from the stems of the kale and process in a food processor until they're finely chopped. The kale can be stored in a large ziploc bag overnight; or if starting slow cooker immediately, add the kale, along with the rest of the ingredients listed. Stir until well mixed.
2. Cook on low for about 8 hours or high for about 4. Break down tomatoes with the back of a large spoon, if needed. Serve with naan or toast.
