INGREDIENTS
1 tbsp
coconut oil
1 small
onion
1 tbsp
curry powder
1
bay leaf
2 cloves
garlic
2 tsp
fresh ginger
1 small
cayenne pepper
1 cup
waxy potatoes
3 cups
cauliflower florets
28 ozs
canned tomatoes
1 cups
vegetable stock
1 cup
chickpeas
1 bunch
lacinato kale
1 serving
sea-salt
1 serving
herbs