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]




Cooking Time




  • 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


  1. Heat oil in a non-stick pan and add cauliflower florets. Sauté until soft and light brown.
  2. In the meantime, in a food processor, combine onion, baby kale, and coconut flakes and grind as smooth as possible.
  3. Now, add the kale paste to the roasted cauliflower and gently mix.
  4. Now add turmeric, mustard powder, coriander powder, cumin powder, ginger powder, cardamom powder, cinnamon powder, and dried fenugreek.
  5. Sauté well making sure that cauliflower does not get mashed.
  6. Add water and cook for one minute.
  7. Now add cayenne pepper, sugar, salt, and lemon juice.
  8. Mix gently and cook again for 30 seconds.
  9. Lastly, add coconut milk and cook covered for 10 minutes in a low flame. Serve warm.