Cauliflower Kale Curry

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.

overhead view of two white bowls with exposed rims filled with cauliflower curry topped with sour cream and green onions next to gray linen and spoons

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.

small white plate with many orange, red, and yellow spices with a little spoon next to a gray bowl of salt

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:

cumin
coriander
cardamom
cinnamon
nutmeg
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

ingredients laid on gray background: olive oil, salt, white plate with spices, onion, garlic, cauliflower, ginger, stock, kale and tomatoes

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.

side by side photos of a blender filled with onion, garlic, and ginger next to tomato bowl

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!

side by side photo of blender with whole canned tomatoes and then blended together with onion

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.

side by side photos of dutch oven with tomato puree next to a photo of hand holding white plate with spices

Then, add the cauliflower and let it cook down in this flavorful mix, with veggie broth.

before and after photos of cauliflower first in dutch oven with tomato puree and then cooked in dutch oven with tomato puree

vegetable broth being poured into dutch oven with cauliflower curry

Last but not least, the kale goes in at the end to wilt a little. Et voila! Cauliflower Kale Curry coming right up!

side by side photos of kale going into dutch oven, then kale wilted into curry

How to Serve this Cauliflower Kale Recipe

dutch oven with cooked and garnished cauliflower kale curry next to cilantro, lime, and scallions

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.

side view of white bowl with exposed rim with cauliflower curry and rice next to spoons and a gray linen

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.

hands holding a bowl of cauliflower kale curry with a spoon inside

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!