Servings
Font
Back
Cauliflower Kale Curry
5 from 66 votes

Cauliflower Kale Curry

This Cauliflower Kale Curry blends cauliflower florets and kale in a spiced tomato-onion sauce seasoned with cumin, coriander, cardamom, cinnamon, nutmeg, and chili powder. The curry has a balanced mix of earthy spices and a comforting texture from simmered vegetables, making it a warming vegetarian entree with complex flavors.

Prep Time
5 mins
Cook Time
35 mins
Servings: 4 servings
Calories: 114 kcal
Course: Dinner
Cuisine: Indian

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

    Cup of Yum
  1. 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).
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 114

% 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.