Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
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
How to Make It
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.
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.
Mix 1 Tbsp. water and cornstarch. Stir into curry and cook 2 minutes. Add cilantro; serve.
This dish is flavorful and delicious. I was surprised to find that the flavors melded together overnight and it was even better the next day. I used the base of this recipe to make another variation with snap peas and tofu and it was great as well.
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