Get the Recipe Cauliflower Kale Curry

Name: Get the Recipe Cauliflower Kale Curry
Prep time: 5 min
Cook time: 35 min
Yield: 4 servings
Ingredients: 1 small-medium yellow onion; 4 garlic cloves; 1- inch piece fresh ginger; Optional: 1/2 - 1 small serrano pepper; 1 15-oz. can whole tomatoes; 1 Tablespoon olive oil; 1 tsp ground cumin; 1 tsp Coriander; 1/2 /2 tsp freshly ground black pepper; 1/2 /2 tsp cardamom; 1/2 /2 tsp cinnamon; 1/4 /4 tsp nutmeg; 1/4 /4 tsp chili powder; 1 tsp coarse sea salt; freshly ground black pepper; 1 small head of cauliflower; 1 1/2 - 2 /2 - 2 cups vegetable stock; 2 cups kale; PLAIN yogurt; sour cream; chopped cilantro; Lime wedges; chopped walnuts

User Reviews

5.0

66 reviews

Excellent

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

Get the Recipe Cauliflower Kale Curry

Uri Fleming

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Cauliflower Kale Curry is just the weeknight dinner you've been looking for! It's comforting, cozy, warm, veggie-loaded, and bursting with flavor! It's easy to make, and is ready in just about 30 minutes!

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Ingredients

Servings

1 small-medium yellow onion roughly chopped
4 garlic cloves
1- inch piece fresh ginger or 1T minced
Optional: 1/2 - 1 small serrano pepper
1 15-oz. can whole tomatoes
1 Tablespoon olive oil
1 tsp ground cumin
1 tsp Coriander
1/2 /2 tsp freshly ground black pepper
1/2 /2 tsp cardamom
1/2 /2 tsp cinnamon
1/4 /4 tsp nutmeg
1/4 /4 tsp chili powder
1 tsp coarse sea salt additional to taste
freshly ground black pepper to taste
1 small head of cauliflower chopped into florets
1 1/2 - 2 /2 - 2 cups vegetable stock
2 cups kale tightly packed (4 cups if loose)

Optional Garnishes:

PLAIN yogurt
sour cream
chopped cilantro or parsley
Lime wedges
chopped walnuts

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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

I usually add the full 2 cups of vegetable stock, but I'd recommend starting with 1 1/2 and adding more as needed to determine how "soupy" you want the curry to be.