If you are looking for a quick, easy, veggie packed meal, check out my recipe for Chickpea Curry.  It’s a nutritious one pan recipe that is sure to fit the bill when it comes to comfort food.  I paired this with Cauliflower Rice, a grain-free option that serves as great base for this curry that also boosts the veggie content even further.

At WIN we see nutritious food as an important part of natural health care Niagara!  Enjoy this comforting nutritious dish for dinner during these cool November nights!

Chickpea Curry


2 tbsp olive oil or coconut oil

1 onion, diced

6-8 cups chopped kale, stems removed (this is roughly one bunch of grocery store kale)

2 cups of veggie broth

1 cup pureed raw tomato or pure tomato juice

3 cups chickpeas, rinsed well if from a can

1 cup coconut milk

2 teaspoons curry powder

Sea salt and black pepper to taste


Sautee onions in olive oil over medium heat until tender.  Add kale and continue cooking, mixing kale and onion together.  Kale will reduce as it cooks.  Keep cooking over medium heat for 5-7 minutes.  Add veggie broth, chickpeas, tomato puree, coconut milk and curry powder.  Stir well to combine and simmer on medium heat for about 20 minutes.  Stir occasionally as the curry thickens to prevent sticking to pan.  Add sea salt to taste if needed.  Serve over Cauliflower Rice.

*Spice Note: This is a 0/5 on the spice scale.  To kick this recipe up a notch, add black pepper or cayenne pepper to taste, or stir in Franks Hot Sauce.

Cauliflower Rice

1 head of cauliflower, roughly chopped

1 medium onion, cut into quarters

1 tbsp olive or coconut oil

In food processor, dice onion.  Then add cauliflower a few pieces at a time and process until grainy.  Scoop out grainy cauliflower.  In a hot pan, throw the grainy mixture in and quickly stir fry for a few minutes until warmed through.