Day 31.

This one is a vegetarian option to start, but I’ve added a bit of optional “meat” to make it more husband friendly. I was looking for things to do with my CSA vegetable box, which included kale and cauliflower among other things, and found this great Indian fusion dish. I’ve made some extension alterations, including turning it into a crockpot recipe.

Chickpea, Cauliflower and Kale Curry
Ingredients
2 Tbsp. olive oil oil
1 medium onion
3 large cloves garlic
2 anaheim peppers (optional)
1/2 C “sausage” slices
1 head cauliflower, chopped
1 bunch kale, chopped
3 C cooked chickpeas
1 jar tomato paste
1 Tbsp. curry

1 tsp. chili powder
1/2 Tbsp. salt
1 can coconut milk OR 1 1/2 C coconut water and 1/2 C almond milk

Directions
Put all ingredients into crockpot and cook on low for 6-8 hours.

Serve over rice.

Recipe adapted from original here.
The Results
Yum. I love curry and chickpeas. So curried chickpeas is kind of a no-brainer. I normally would’ve just added coconut milk to this, but what I had was leftover coconut water from my bacon experiment. So, I used that with a little almond milk instead. It’s not as thick and creamy, but the flavor’s great. Normally I skip or reduce the salt in most recipes (I halved it here, but initially put in less). With the soaked and cooked dried beans it really needed the salt. But, if you used canned chickpeas, you might want to taste first and add the salt later, if needed.

I hope you’re all having a great Meatless or Vegan Monday. What are you having for dinner tonight? Be sure to check out the Meatless (Vegan) Monday link-up for even more meatless recipe ideas.

This post is linked at Just Another Meatless Monday, Happy Homemaker Monday, Homemaker Monday. Meatless Mondays, Mingle Monday, Delectable Tuesday, Tempt My Tummy Tuesday, Delicious Dishes, Real Food Wednesday and Hearth and Soul.