being gluten free is hard for me maybe not for others but i have other kids to feed that aren’t gluten free . so easy quick and tasty meals are what i need .
  • 2 Tbsp Coconut Oil
  • 2 Green Onions (chopped)
  • 4 cloves Garlic (finely grated)
  • 1 cup Cauliflower (chopped)
  • 1 cup Carrots (chopped)
  • 1 cup Mushrooms (chopped)
  • 3 Tbsp Curry Paste
  • 1-15oz can Chickpeas (drained)
  • 1-15oz can Diced Tomatoes (drained; but keep juice to adjust consistency later, if needed)
  • 1 cup Frozen Peas
  • 1-15 oz can Coconut Milk
  • 1/2 tsp Kosher Salt
  • 2 cups fresh Kale (chopped)
  • (garnish cilantro and lime)



  1. Gather all ingredients and measure, chop, dice, etc.
  2. In a 3-quart skillet or pot, heat COCONUT OIL over medium heat until shimmering (about 2 minutes).
  3. Add ONIONS, GARLIC, CAULIFLOWER, CARROTS, and MUSHROOMS all at once; continue to heat and stir until vegetables become fragrant and slightly soft (about 4 minutes).
  4. Clear a space in the pot and add CURRY PASTE; allow to saute about a minute before stirring into vegetables.
  5. Add CHICKPEAS, TOMATOES, PEAS, COCONUT MILK, and SALT; increase heat enough to boil; after a few minutes, reduce heat to low and simmer for 15 minutes (leave uncovered). Note: If you feel more liquid is needed, add juice from the canned tomatoes.
  6. Add KALE (or other greens); cover and simmer long enough to wilt (about 2 minutes).


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