Bean/Cauliflower Curry- originally from Mel's Kitchen Cafe

One of Karisa's favorites- incredibly good for you especially if you use homemade bone broth.

1 onion, diced
3 cloves garlic, minced
1 tsp fresh grated ginger (or substitute ½ tsp dry)
½ turmeric
pinch cayenne (only if not using spicy beans down below)
½ tsp salt (probably more, salt as you go along)
1 tsp paprika
1 tsp Garham Masala
1 head of cauliflower, diced
2 cans black eyed peas (I buy the kind flavored with bacon)
big handful of kale, washed and chopped
6-8 c. stock or broth (vegetable or chicken) (this is a guess)
1 can coconut milk (or ¾ c. half and half, cream, sour cream)(optional)

1Tbsp honey or cinnamon/sugar 

Saute the onion on evoo for about 5 minutes.  

Add the garlic and ginger and all the spices and sauté another 5 minutes being careful not to burn the garlic.  

Add the chopped cauliflower and black eyed peas and kale. Stir around until coated with spices. 

Add stock until it just covers the mixture.  Let this simmer for about 45  minutes, until cauliflower is soft.  

Add coconut milk or cream if using. 

Serve over jasmine rice but I just eat it as a soup without the rice. 

This makes a big pot that I can eat all week for lunch or dinner when I need a healthy meal (with Pat and kids taking a bowl here and there). I love it!