Chickpea Curry with Cauliflower and Kale

I'm testing out vegan ideas for Purim.  Leaning towards either a Turkish or Indian theme.  I was also just happy to be out of a strict Pantry Challenge and allowing myself to buy a head of cauliflower.  Literally, that was the only item for this recipe I didn't already have on hand.  This made more than I intended, so I probably won't do it for a meal with 3-5 dishes, but it was quite tasty.

I haven't made a full curry in a while, and forgot how many ingredients there are.  When you watch someone make it in a video it doesn't seem like it because they're just eyeballing the spices out of containers on the counter or that have been pre-measured.  I decided to meal-prep this the day before.  I measured out the seeds in one dish and the ground spices in another.  All the veggies were chopped.  I wanted to make this in about the time it takes to cook the rice.  It did take a little longer, but not the hour I was expecting.

The vegan videos I've been watching have the common thread of meal prepping.  It's easy to toss meat in a roasting pan, but most vegetables require effort.  I'm not to the point of chopping up everything for the week.  Some veggies dry out or discolor when you do that.  The night before or in the morning generally works for me.  If I'm cooking beans or hard grains, I'll do that ahead too.

2 Tb olive oil
*1 C diced onion
*2 cloves garlic, minced
*2 tsp grated ginger
*2 Tb tomato paste
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp mustard seeds
1 tsp each paprika, turmeric, curry powder, and kosher salt (or to taste)
1/2 tsp allspice
1 small head cauliflower or 1 lb bag frozen florets
*1 bunch kale, destemmed and torn or roughly chopped
*1 15 oz can coconut milk
1 15 oz can chickpeas, rinsed
*1/2 C chopped parsley
*1/4 C chopped cilantro
*1/4 C lemon juice

1.  Drizzle oil in a saucepan or soup pot and heat on medium.  Add the whole seeds until they start to pop, then add the ground spices, ginger, garlic, and salt.  Add the tomato paste and onion and allow everything to caramelize, stirring every minute or so.

2.  Add the cauliflower and kale and cook, covered, until the kale wilts, about 10 minutes.  At this point, the cauliflower should be thoroughly cooked if it was frozen, or crunchy-but-done if it was fresh.

3.  Add coconut milk and chickpeas and stir to combine.  Bring to a simmer, which will melt any solids in the coconut milk, and stir again.  Taste and adjust seasonings.  If you want softer cauliflower, simmer for 5 more minutes.

4.  Stir in the parsley, cilantro, and lemon juice.  Simmer an additional two minutes, then serve over rice or with noodles.

Difficulty rating  :)