Carrots: Red Curry Chickpeas and Kale with Turmeric Roasted Cauliflower

Every once in a while, I spy an item or an ingredient at a grocery store or farmer's market, and then shape a meal around that one thing. Kind of like building an entire outfit around a great pair of shoes.

This last weekend, while I was in Portland, I found what's called "Fluffy Pita" from World Foods. Not your average pita bread, this one was thick, fluffy, and soft. Like if a pita married a pancake. And let me tell you, they are even better when you toss them on the grill for a few minutes. YUM.

And, so, with the Fluffy Pita in hand, naturally, my mind went to something spicy and coconutty. After all, what goes better with warm, toasty pita bread than a spicy curry? This curry warmed us up on a winter day with all of my favorites - curly kale, spicy red curry paste, chickpeas for heartiness, and coconut milk for some balance. I made the curry while the vegetables roasted and we had a lovely meal with leftovers to boot.

Here are the recipes.

Red Curry Chickpeas and Kale

Ingredients

2 tablespoons olive oil

1 red onion, diced

1 red bell pepper, diced

1 tablespoon fresh, minced ginger

1 1/2 tablespoons minced garlic

4 cups shredded kale

1 tablespoon chili powder

1 tablespoon ground coriander

3 tablespoons red curry paste

1 14-oz can coconut milk

1 lime, halved

2 14-oz cans chickpeas, drained and rinsed

Salt and pepper, to taste

4 green onions, thinly sliced

Method

In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion and bell pepper. Sauté until tender, about 4-5 minutes. Add the ginger and garlic and cook another minute or until fragrant.

Add the kale, chili powder, coriander, and red curry paste. Mix to combine and cook for about 1 more minute.

Stir in the coconut milk and bring the mixture to a simmer over medium heat. Turn the heat down to low and cover. Continue to simmer for about 8-10 minutes.

Remove the lid and squeeze in half a lime, stirring well to combine. Add the chickpeas and season with salt and pepper. Simmer for another 5 or so minutes.

Serve with Turmeric Roasted Cauliflower and toasted pita bread. Alternatively, serve over jasmine or basmati rice. Garnish with green onions.