Ingredients

The following ingredients have 4 Servings
  • 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 Tablespoon 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))
  • Plain yogurt
  • Sour cream
  • Chopped cilantro (or parsley)
  • Lime wedges
  • Chopped walnuts

Instruction

  • 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.