Coconut Chickpea + Mixed Vegetable Curry

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Be prepared to have a lot of soup on your hands.  This recipe makes about 5 quarts.  I like to have huge amounts of healthy things like this around for a quick lunch or dinner during a busy week.  

A quick note on curry powder:  not all curry powders are created equally.  Look for one with fenugreek in it.  This  makes a big difference in flavor.  

Coconut Chickpea + Mixed Vegetable Curry Soup

Splash olive oil

1 onion, diced

1 inch fresh ginger, minced

3 garlic cloves, minced

2 carrots, peeled, chopped

1 medium head cauliflower, trimmed, chopped

1 14oz tin diced tomatoes

1 14 oz tin LITE coconut milk

6 cups vegetable stock

2 potatoes, diced

4 teaspoons curry powder

1 red bell pepper, seeded, chopped

1 green bell pepper, seeded, chopped

1 14oz tin chickpeas, drained, rinsed

1 bunch lacinato kale, stems removed, chopped

lime juice, to taste

s + p

In a large (at least 5.5 quart) pot, heat olive oil over medium high heat.  Add onion and saute 5-8 minutes until soft and clear.  Add garlic and ginger.  Saute 2 minutes more.  Add carrots and cauliflower.  Cook 2 minutes more, stirring frequently.  Add tomatoes, coconut milk, stock, potatoes and curry powder. Stir.  Bring to a boil, reduce heat and simmer 20 minutes.  Add bell peppers.  Simmer 5 minutes more.  Add chickpeas and kale.  Season with lime juice, salt and pepper.