Kale, Cauliflower And Chickpea Curry Recipe

Name: Kale, Cauliflower And Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small head cauliflower, cut into bite-size florets; Salt and pepper; 1/2 teaspoon crushed red pepper; 3 tablespoons olive oil; 1 medium onion, chopped; 4 cloves garlic, minced; 2 tablespoons peeled and minced ginger; 2 cups low-sodium vegetable broth; 1 13.6-oz. can light coconut milk; 2 tablespoons red curry paste; 1 teaspoon fish sauce; 1 bunch kale, stemmed, chopped (about 9 cups); 1 15-oz. can chickpeas, drained, rinsed; 1 tablespoon cornstarch; 1/4 cup chopped cilantro

Servings: persons

1 small head cauliflower, cut into bite-size florets
Salt and pepper
1/2 teaspoon crushed red pepper
3 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
2 tablespoons peeled and minced ginger
2 cups low-sodium vegetable broth
1 13.6-oz. can light coconut milk
2 tablespoons red curry paste
1 teaspoon fish sauce
1 bunch kale, stemmed, chopped (about 9 cups)
1 15-oz. can chickpeas, drained, rinsed
1 tablespoon cornstarch
1/4 cup chopped cilantro

1
Preheat oven to 400u00b0F. Place cauliflower on a rimmed baking sheet; toss with salt, pepper, red pepper and 2 Tbsp. olive oil. Bake, stirring occasionally, until browned, 25 to 30 minutes.
2
Warm 1 Tbsp. olive oil in a skillet over medium heat. Cook onions, stirring, until soft, 4 to 5 minutes. Mix in garlic and ginger; cook, stirring, 30 seconds. Stir in broth, coconut milk, paste, fish sauce, kale, chickpeas and cauliflower. Bring to a simmer. Cook, stirring, until kale wilts, 3 to 5 minutes.
3
Mix 1 Tbsp. water and cornstarch. Stir into curry and cook 2 minutes. Add cilantro; serve.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 small head cauliflower, cut into bite-size florets, Salt and pepper, 1/2 teaspoon crushed red pepper, 3 tablespoons olive oil, and more.

Yes, Kale, Cauliflower And Chickpea Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale, Cauliflower And Chickpea Curry

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