Ingredients

2 tbsp. Olive Oil
1 Each Large White Onion, Diced
2 tbsp. Curry Powder
1 tbsp. Brown Sugar
1 Piece Fresh Ginger, Peeled And Grated, Approx. 1 Inch
3 Each Garlic Cloves, Minced
1 lb Peeled White Cooking Potatoes, Diced Large
12 oz Canned Chickpeas, Drained
2 C Vegetable Broth
2 Each Medium Green Bell Peppers, Diced
1 Each Medium Head Of Cauliflower, Cut Into Bite-sized Florets
16 oz Fire Roasted Tomatoes, Chopped
10 oz Kale, Blanched And Chopped
1 C Rich's Logo Plant Based Cooking Creme Naturally Flavored (#06990)
Salt And Ground Black Pepper, To Taste
Cooked Basmati Rice For Serving

Directions

1
 Heat oil in a large pot over medium heat.
2
 Add onion, garlic, curry powder, brown sugar and ginger. Saute briefly until onion becomes translucent and mixture is fragrant.
3
 Add vegetable broth and bring to a simmer.
4
 Add potatoes, chickpeas, cauliflower, peppers and tomatoes.
5
 Return to simmer then cover, and let simmer over low heat for 45 minutes, or until vegetables are soft.
6
 Add Plant Based Cooking Creme Naturally Flavored and blanched kale, return to simmer.
7
 Serve in a soup bowl with Basmati rice.
6