Kale, Cauliflower and Chickpea Curry

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps

 

Katie Finley, 34, Birmingham, Ala.

"This tastes so good, and the aroma is just as alluring as the flavor."

Yield:

Serves: 4

Recipe Time

Prep: 35 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 404
Fat 21 g
Satfat 7 g
Protein 13 g
Carbohydrate 45 g
Fiber 9 g
Cholesterol 0.0 mg
Sodium 1170 mg

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

Preparation

1. Preheat oven to 400°F. 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.

Note:

Katie Finley, Birmingham, Ala.,

May 2014