1-2 Tbsp unscented coconut oil
1 coking onion, small dice
1 Tbsp curry powder
2 fresh bay leaves (or 1 dried)
2 cloves of garlic, minced
2 tsp minced fresh ginger (optional)
small jalapeno or cayenne pepper, seeded + minced
1 cup 1/2 inch diced waxy potatoes
203 cups small cauliflower florets
28 oz can crushed tomatoes (fire roasted)
1-2 cups vegetable stock, depending
1 cup cooked chickpeas
1 bunch lacinato/Tuscan kale, stems removed and chopped
salt + pepper
chopped leafy herbs to finish (parsley, cilantro etc)