Make this comforting Cauliflower Kale Curry for a quick and easy vegetarian dinner. It’s good for your body, good for your soul, and full of flavor!
This post was originally posted in January 2018. The photos and text were updated for clarity in May 2020.
When I first posted this recipe, it was January and the trend for healthier eating was in full swing, as was the need (and in Minnesota I mean it’s an absolute NEED) for warm comfort food.
Now, as I repost this with updated photos, in the middle of what’s bound to be a defining time in history, I’m equally trying to reach for healthier meals (after months of binging on macaroni and cheese and frozen pizza, let’s be real). And also ones that are cozy and comforting.
Whether you’re riding the healthy food train strong, or just looking for the right amount of balance during these times, Cauliflower Kale Curry is here to save the day.
It’s going to check the “I need take-out ASAP” box, while simultaneously checking the easy, one-pot (and a blender) meatless dinner that feeds the whole family box. Even on those nights you just don’t feel like cooking.
What Makes This Cauliflower Curry so Flavorful?
There are quite a few dry spices in this curry, but that’s where it gets it’s warm cozy vibe. And let’s be real, it’s not a curry without a ton of flavor.
I’m willing to bet these are in your pantry, but if they’re not, I peresonally think it’s worth it to invest in. They’re spices that are commonly used and will be lifesavers to have when you need to spice up recipes.
Plus, coriander and cardamom are very common if you’re going to cook a lot of Indian dishes. And they’re deeeeelicious.
Here’s what we have for spices:
- chili powder
They’re combined with the usual players: salt and pepper. The result is a warm, comforting flavor that can only be described as a big hug. And just what the world needs right now.
What about substitutions?
You can substitute a garam masala blend for this recipe if you don’t happen to have the individual spices.
You can also easily adjust as needed, either adding or reducing spices depending on what’s available, what you have, and what your taste preferences are.
The goal is to end up with a warm, comforting dinner that’s full of flavor, no matter how you arrive at that point.
How to Make Cauliflower Kale Curry
I’ve already mentioned that this is basically a one pot dinner… if you don’t count the blender. And I’m not, because one quick rinse and that’s cleaned up. Ok, maybe I’m stretching it, but here’s how this easy recipe is done.
The base of this curry starts with yellow onion and tomatoes pureed together with ginger and garlic. If you’re into spice, add a serrano pepper at this point to liven things up. Otherwise, the very mild spice throughout the curry balances wonderfully with all of the warm spices. Chefs choice here on the pepper!
Kitchen tip: store fresh ginger in your freezer so it keeps longer, and grate while frozen – you don’t even need to remove the peel if you do it this way! Second option, is buy minced ginger in a jar. Honestly, this has been my hack lately. It makes it so easy to add flavor to recipes right now, without worrying if I have ginger on hand.
So anyway… simmer the onion and tomato puree, then add the spices. Prepare for the beautiful aromas to envelop you.
Then, add the cauliflower and let it cook down in this flavorful mix, with veggie broth.
Last but not least, the kale goes in at the end to wilt a little. Et voila! Cauliflower Kale Curry coming right up!
How to Serve this Cauliflower Kale Recipe
I’m partial to having anything with extra carbs, so I go for basmati rice and naan.
Rice is an ultimate must IMO, though. It helps sop up the vegetarian yellow curry sauce, adds even more texture, and balances out the flavors.
You can also top it with a dollop of plain yogurt or sour cream for additional creaminess – and again, to balance with the spices for a yin-and-yang dance.
A handful of chopped cilantro (or even parsley) on top also livens things up, and a spritz of lime for good measure. Go ahead and throw on some green onions if you have them, and even chopped walnuts have made their appearance on top of this curry in my house before.
Want to add additional protein? No problem! Use tofu to keep it vegan, or add some shrimp or chicken if you prefer.
No matter which way you top it, this kale and cauliflower curry recipe is quickly going to be a family favorite – not only because it’s easy, quick, and made in one pot, but because it’s comforting and a definite take-out replacement.
Pssst: if you’re looking for more vegetarian curry dishes, check out this curried carrot squash soup or these curried chickpea burgers. And if you’re into seafood, try out coconut shrimp curry with cauliflower rice!Print
Cauliflower Kale Curry is just the weeknight dinner you’ve been looking for! It’s comforting, cozy, warm, healthy, and super full of flavor!
- 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 TBSP olive oil
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp black pepper
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 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 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
- 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.
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.
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
- Serving Size: 1 bowl
- Calories: 114
- Sugar: 7.6g
- Sodium: 713mg
- Fat: 4.6g
- Carbohydrates: 17.8g
- Fiber: 5.3g
- Protein: 4.6g
Keywords: easy, one pot, vegetarian, weeknight, vegan