Cauliflower Kale Curry is here to save us from the first full week of January.
How’s it been going so far? Did you make any resolutions to eat healthier, and are you sticking to them? Or is that whole resolution thing out-dated and you’re just living life?
As I mentioned before, I’m looking to just continue (or if we’re being honest, return to) a very balanced way of eating. Healthy food that doesn’t compromise flavor, depth, or a carb here and there.
Whether you’re riding the healthy food train strong, or just looking for the right amount of balance, Cauliflower Kale Curry is here to save the day.
My biggest struggle with eating healthy is that sometimes it’s just so boring. Anyone else with me there? So as I adjust back to a normal, balanced way of life, I immediately knew I needed to revamp my repertoire.
Don’t we all need a go-to healthy, comforting meal in January?Cauliflower Kale Curry is exactly the answer. And with so many soul-warming spices…
…cumin
…coriander
…cardamom
…cinnamon
…nutmeg
…chili powder
And yes, all of these spices are totally worth it. My fingers are crossed that you’ll agree with me. You might need to add a couple to your pantry (I remember only buying cardamom last year for a random recipe, so luckily I still had it!). The blend of them together, along with the obvious salt and pepper, results in a warm, comforting flavor that can only be described as a big hug. And just what is needed to get through this first full week in January.
If you’re really crunched and don’t want to add all of these spices, use a garam masala blend and go from there. You may need to adjust as needed, and add some more individual spices that may not be in the blend. It’s an option if you’re really in a pinch.
The base of this curry is a 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, there’s a very mild spice throughout the curry, and it balances wonderfully with all of the warm spices. Chefs choice here on the pepper!
The puree is simmered a bit, spices are added, and the house begins to smell beautifully. The cauliflower cooks down in this mix, with the addition of veggie broth, and away it simmers. Last but not least, the kale goes in at the end to wilt a little. Et voila! Cauliflower Kale Curry coming right up!
I love to serve it with a side of rice – brown, a healthy alternative for my must-have carb cravings. Sometimes I add a dollop of plain yogurt on top for an extra creaminess kick, otherwise a handful of chopped parsley livens things up, and a spritz of lime for good measure.
Resolutions or not, Cauliflower Kale Curry is just the weeknight dinner you’ve been looking for all your winter-life: comforting, cozy, warm, and super full of flavor!
PrintCauliflower Kale Curry
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
Description
Cauliflower Kale Curry is just the weeknight dinner you’ve been looking for: comforting, cozy, warm, healthy, and super full of flavor!
Ingredients
- 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
Instructions
- 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.
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.
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