Cauliflower Kale Curry is just the weeknight dinner you’ve been looking for: comforting, cozy, warm, healthy, and super full of flavor!
- 1 small-medium yellow onion
- 4 garlic cloves
- 1 inch piece fresh ginger
- 1/2 – 1 small serrano pepper (optional)
- 1 15-oz. can whole tomatoes
- 1 Tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon black pepper
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon coarse sea salt, additional to taste
- 1/4 teaspoon chili powder
- 1 small head of cauliflower, chopped into florets
- 1 1/2 – 2 cups vegetable stock
- 2 cups kale, tightly packed (4 cups if loose)
- Plain yogurt, chopped parsley, or lime to serve as desired
- In a food processor or blender, add roughly chopped yellow onion, garlic, ginger, and serrano pepper (if using). Pulse several times to chop, then add the can of tomatoes and continue to puree until well blended (some onion pieces are ok).
- Heat oil in a large stock pot or dutch oven. Add onion-tomato puree and cook over medium heat. Add the cumin, coriander, black pepper, cardamom, cinnamon, nutmeg, salt, and chili powder. Stir to combine and continue to cook for 4-5 minutes. Add cauliflower florets, stir to coat in sauce, and cook for an additional 3-4 minutes. Add vegetable stock*, cover and cook for 20-25 minutes until cauliflower is tender. Uncover for the last 10 minutes if curry is “soupier” than you would like. Taste to make sure salt levels are as desired.
- Once cauliflower is tender, add the kale and stir to wilt. Serve with a dollop of yogurt, chopped parsley, or lime wedges 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