If you're not a fan of cauliflower, it's likely you've never tried it inside of a curry. While this white vegetable is virtually flavorless on its own, when seasoned properly and submerged in a delicious curry stew, it adds wonderful coarse texture (and some great nutrition) to dishes. In this recipe, kale leaves and red onions are mixed with a variety of spices – turmeric, mustard, coriander, cumin, ginger, cardamom – and then given a touch of creaminess from coconut milk. Serve this flavorful curry with some warm, fluffy naan.
Kale and Coconut Curry [Vegan]
- 1 tablespoon olive oil or water
- 3 cups cauliflower florets
- 1/2 cup chopped red onions
- 2 cups baby kale
- 1/2 cup dried coconut flakes
- A pinch of turmeric powder
- A pinch of mustard powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon ginger powder
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon dried fenugreek leaves
- 1/2 cup water
- 1/4 teaspoon cayenne pepper powder
- 1/4 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2 cups unsweetened coconut milk
- Heat oil in a non-stick pan and add cauliflower florets. Sauté until soft and light brown.
- In the meantime, in a food processor, combine onion, baby kale, and coconut flakes and grind as smooth as possible.
- Now, add the kale paste to the roasted cauliflower and gently mix.
- Now add turmeric, mustard powder, coriander powder, cumin powder, ginger powder, cardamom powder, cinnamon powder, and dried fenugreek.
- Sauté well making sure that cauliflower does not get mashed.
- Add water and cook for one minute.
- Now add cayenne pepper, sugar, salt, and lemon juice.
- Mix gently and cook again for 30 seconds.
- Lastly, add coconut milk and cook covered for 10 minutes in a low flame. Serve warm.