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Roasted cauliflower coconut curry soup with chickpea-kale dry fry

This was pretty tasty, and I didn’t use any particular recipes. First, I tossed a bunch of cauliflower florets and rough-chopped onion with olive oil, pinch of salt, mustard seeds, and curry powder and roasted it at 400 F until everything looked browned and cooked well through (maybe 30 minutes?). Then I took out a few smaller florets and set them aside (for garnish/texture later) before dumping everything into the Vitamix with a can of lite coconut milk, some leftover vegetable broth (maybe ½ cup), a little tomato puree (again, not measured, but maybe 1/3 cup), and a healthy chunk of chopped fresh ginger. I put this back on the stove to simmer (with a little extra water, a little lump of coconut oil, and another pinch of salt), and seasoned with lemon juice just after turning off the heat later.

For the chickpea fry, I pan-fried the bulbous part of a small red spring onion, sliced thinly, with some mustard seeds and red pepper flakes, then added a can of chickpeas (drained and rinsed) with about a teaspoon each of cumin and coriander, and let it cook in the pan for a few minutes before adding a dash of tomato puree to coat. I let this cook down for a while before adding a handful of baby kale to the pan and covering to let the tender leaves wilt. After they did, I mixed them with tongs and added a splash of lemon juice.

I ladled the soup into the bowl first, then some of the chickpeas and kale, then a couple cauliflower florets and fresh spring onion greens. Yum.

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