Cauliflower Kale Curry
User Reviews
5
Cauliflower Kale Curry
Description
The recipe begins by pureeing chopped yellow onion, garlic, ginger, and optionally serrano pepper together with canned tomatoes. This base is cooked with olive oil and salt, developing a spiced sauce as ground cumin, coriander, black pepper, cardamom, cinnamon, nutmeg, chili powder, and sea salt are stirred in. Cauliflower florets are added and coated in the sauce, cooking covered with vegetable stock until tender.
Once cooked, kale is stirred in to wilt, giving the dish fresh greens and additional texture. The result is a hearty curry with tender cauliflower and softened leafy kale in a richly spiced, tomato-infused broth. This curry highlights the interplay between aromatic spices and vegetable sweetness.
Serving suggestions include garnishes like plain yogurt or sour cream, chopped cilantro or parsley, lime wedges, and walnuts for contrast. The curry can be adjusted for thickness by adding more or less vegetable stock. Leftover curry provides convenient reheated meals rich in flavor.
Ingredients
- 1 yellow onion roughly chopped, small-medium
- 4 garlic cloves
- 1- inch ginger or 1T minced, fresh, piece
- Serrano pepper optional 1/2 - 1 small
- 1 whole tomatoes 15-oz. can
- 1 Tablespoon olive oil
- 1 tsp cumin ground
- 1 tsp Coriander
- 1/2 /2 tsp black pepper freshly ground
- 1/2 /2 tsp cardamom
- 1/2 /2 tsp cinnamon
- 1/4 /4 tsp nutmeg
- 1/4 /4 tsp chili powder
- 1 tsp sea salt additional to taste, coarse
- black pepper to taste, freshly ground
- 1 cauliflower chopped into florets, small head
- 1 1/2 - 2 /2 - 2 cups vegetable stock
- 2 cups kale tightly packed (4 cups if loose)
Optional Garnishes:
- PLAIN yogurt
- sour cream
- cilantro or parsley, chopped
- lime wedges
- walnuts chopped
Instructions
- In a food processor or blender, add roughly chopped yellow onion, garlic cloves, ginger, and serrano pepper (if using). Pulse several times until coarsely chopped together, then add the can of tomatoes and continue to puree until well blended (some onion pieces are ok).
- Heat oil in a large stockpot or dutch oven. Add onion-tomato puree and cook over medium heat for 3-4 minutes, with a pinch of salt to begin layering in the flavors. Add the dried spices to the tomato mixture; stir to combine and continue to cook for another 4-5 minutes. Add the cauliflower florets, stir to coat in sauce, and cook for 3-4 minutes. Add vegetable stock*, cover, and cook for 20-25 minutes until cauliflower is tender, stirring occasionally. Uncover for the last 10 minutes if curry is "soupier" than you would like. Don't forget to taste test to determine if more salt is needed.
- Once cauliflower is tender, add the kale and stir to wilt. Remove from heat and garnish as desired.
Notes
- Start with 1 1/2 cups vegetable stock and add more to reach desired curry consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 114kcal | 6% |
| Carbohydrates | 17.8g | 6% |
| Protein | 4.6g | 9% |
| Fat | 4.6g | 7% |
| Sodium | 713mg | 30% |
| Fiber | 5.3g | 21% |
| Sugar | 7.6g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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