Cauliflower, Kale and Chickpea Curry
All the spices! Curry, garam masala, cinnamon and ginger, YUM! Curry is such a nice warming meal in the winter.Super flexible…make it your own! 💛💛💚Recipe credit..Gimme Some Oven. Serves 4.
- 1 tablespoon olive oil
- 1 large white or yellow onion diced
- 4 cloves garlic minced
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 4 cups vegetable stock
- 1 15-ounce can fire-roasted diced tomatoes (with juices)
- 1 15-ounce can coconut milk
- 1 head cauliflower cut into bite-sized florets
- 3 stalks of fresh kale roughly chopped (with tough stems discarded)
- sea salt and freshly-cracked black pepper
- chopped fresh cilantro for garnishing
- Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Add the spices (curry powder, garam masala, cinnamon and ginger) and sauté for 1 more minute, stirring frequently, until fragrant.
- Add in the vegetable stock and diced tomatoes, and stir to combine. Using an immersion blender, purée the soup until completely smooth. (Or alternately, you can carefully purée the soup in a traditional blender, and then transfer it back to the stockpot. See safety notes below.) PS-I did not puree.
- Stir in the coconut milk and cauliflower until combined. Continue cooking until the soup reaches a simmer (try to avoid boiling the broth). Then reduce heat to medium-low and maintain the simmer until the cauliflower is tender.
- Add chickpeas. Stir in the kale and cook for 2 more minutes, until the kale has softened. Give the curry a taste, and season with salt and pepper as needed.
- Serve warm over rice or quinoa, garnished with lots of fresh cilantro