first of all, i realize this is a lot like another curry i posted here but this one is much quicker, and a bit different. so here it is! i ate it for 3 meals in a row.

THE CURRY

1 head cauliflower, chopped

1 red onion, diced

3 potatoes, chopped (whatever kind you like)

1 can chickpeas, drained and rinsed

oil

3 medium sized tomatoes, diced

2 tbsp coriander seeds (you can smash these and the cumin with a mortar and pestel if you’d like. i like getting chomps of coriander but not everyone does)

1 tbsp cumin seeds

3 big tbsp curry powder

a big pinch chili flakes

6 cloves garlic, minced

broth to cover

1/4 c. nutritional yeast

3 tsp tamari (to taste for saltiness)

squeeze of lemon

black pepper

a bunch of kale, veined and chopped

cilantro to garnish

get your oil hot in a pot! throw some onions in there. once they are getting translucent throw in your cauliflower and potatoes and give them a good stir around and let them get coated and fry up a bit. make a little space so you can see the bottom of the pot (if the oil is gone, but a bit more) and throw your dry spices all into that spot and let them heat until they’re fragrant. stir everything together and coat the vegetables with all the spicy oil. stir in the chickpea, tomato and garlic then add hot broth to cover. bring to a boil and then simmer. once the potatoes are almost cooked, add the tamari, nutritional yeast and lemon. if you want more of any of those tastes at this point, then go ahead. these are the three things i would tinker with to taste. add kale and stir in until just wilted.

serve and garnish with cilantro.

for a variation, you can use the juice and zest of 1 lime (omit lemon) and a can of coconut milk. i would up the spices a bit if you like things spicy, as the coconut milk mellows things out a bit (alternately if you make a curry that is too spicy for you, throw some coconut milk in there. it will work and it will taste delicious almost always).