This is an “icebox” meal. By that we mean that you use what you have left over in your fridge. We like to include potatoes, but it is not a necessity.

Serves 4-6

1 tablespoons/30ml olive oil

 1 yellow onion diced

4 cloves garlic minced

 2 teaspoons/10ml garam masala (we make our own)

 2 teaspoons/10ml ground turmeric

 1 teaspoon/5ml chili powder

 1/2 teaspoon/2ml paprika

 1/2 teaspoon/2ml cumin

 1/4 teaspoon/1ml cayenne pepper

 1 large carrot chopped (optional)

2 stalks of celery, chopped

1 large bunch of kale or napa cabbage, chopped

4 large potatoes, peeled and cut into bite size pieces

 2 tablespoons/30ml tomato paste

 1 thumb sized piece of  freshly grated ginger

 3 cups cauliflower florets

 1 cup vegetable broth

 1 28 ounce/800g can diced tomatoes

 1 15 ounce/425 can chickpeas, rinsed and drained

 1/2 cup/125ml coconut milk

 1 tablespoon/15ml fresh lemon juice

Handful of parsley, chopped for garnish

In a large pot on medium high heat add oil to a hot pan. Add the onion. Let it cook for 3-4  minutes or the onions become golden.  Add the garlic and cook for 30 seconds.  Add the spices and stir into the onion and garlic mixture until the spices become fragrant (about 1 minute).  Add the remaining vegetables and mix well.  Pour in the vegetable broth, tomatoes, and chickpeas.  Let this come to a boil.  Stir in the coconut milk. Turn down heat and let simmer for 8-12 minutes or the vegetables are cooked and most of the liquid has evaporated.  Finish with lemon juice and sprinkle with parsley.