1 tablespoon coconut oil, or other neutral oil
1 medium onion, diced
1½ teaspoons curry powder
2 bay leaves
2 teaspoons minced ginger
2 cloves garlic, minced
1 small jalapeno, seeded and minced
3 cups small cauliflower florets
1 cup ½-inch diced waxy potatoes
2 teaspoons sea salt
1 teaspoon freshly ground pepper
28 ounce can crushed tomatoes
1-2 cups vegetable stock, divided
1 cup cooked chickpeas
1 bunch chard, stems removed, leaves chopped
Bread, nann, or cooked brown rice
Plain Greek yogurt, lime wedges, and chopped cilantro (optional garnishes)
1. Heat oil in a large soup pot over medium heat. Add the onion and cook for about 5 minutes or until very soft and translucent, almost breaking down. Add curry powder and bay leaves; cook for another 3 minutes, stirring often. Add ginger, garlic, and jalapeno; cook for 2-3 minutes more or until fragrant, constantly stirring.
2. Stir in the cauliflower and potatoes. Season with salt and pepper. Add crushed tomatoes and stir again. Add 1 cup of stock, cover and bring to a boil. Lower the heat and simmer uncovered. Add additional stock if needed, depending on the thickness you like. Cook for another 40 minutes or until potatoes are just tender. Add the chickpeas and chard greens and simmer for 5 minutes more, or until the leaves have wilted.
3. Serve with bread, naan, or cooked brown rice. Garnish with a dollop of yogurt, chopped cilantro and a lime wedge, if you like.