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
Cost per Serving: $2.31
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Nutritional Information

Amount per serving
  • Calories: 404
  • Fat: 21g
  • Saturated fat: 7g
  • Protein: 13g
  • Carbohydrate: 45g
  • Fiber: 9g
  • Cholesterol: 0.0mg
  • Sodium: 1170mg


  • 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. 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. 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. 3. Mix 1 Tbsp. water and cornstarch. Stir into curry and cook 2 minutes. Add cilantro; serve.
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