This is Indian-Spiced Cauliflower, Chickpeas, Potatoes, and Kale from Kornfeld's The Healthy Hedonist.
The notes in my cookbook said I made a double recipe previously that didn't quite fit in my dutch oven. I also noted that I used coconut oil, diced tomatoes in place of crushed, and 3/4 tsp of cayenne pepper. I also noted that I served it over half a serving of brown basmati rice. I wrote "good" at the top of my notes.
This time I used the the pan from my pressure cooker. I didn't have coconut oil so I used 2 tbsp of canola oil, 2 tbsp of roasted peanut oil, and 2 tbsp of roasted sesame oil. I was gong to go with just 4 tbsp of oil which follows my general rule of double the recipe but not the oil. I opted for 1.5 times on the oil since the pressure cooker is not non-stick. I only had a can of whole tomatoes so I just chopped them before adding to the pot. I think I was a little shy on the coriander.
This dish smelled heavenly and I think it tasted "great". The broth that developed was excellent. As noted in the cookbook this recipe makes great leftovers. I think serving it over a limited amount of rice is good since it is already full of great starches. I think this as the entire meal could serve 6 when doubled. The recipe says 4 to 6 for a single batch which it pairs with some raita and rice pilaf.
This recipe comes together including all the prep and cleanup in less time than it takes to make the rice. I think the taste of this dish is good enough to serve to any guests but I am still reluctant to serve a stew with kale to guests because I fear they will not see it as beautiful.
I also want to note that the vegetables from Farm Fresh Delivery were excellent. I was at about 5 days from the deliver and the vegetables were still in beautiful condition. The Klamath Pearl potatoes were perfect in this recipe and about half of them I left whole. It is now nearly a week since our delivery and I just washed up the remaining lettuce and it still looked better than when I get it at the grocery store.