Name: Kale, Cauliflower and Chickpea Curry
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: Serves: 4
Ingredients: 1 small head cauliflower, cut into bite-size florets; Salt and pepper; ½ 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; ¼ cup chopped cilantro

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michrenbro

07/06/2014

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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Kale, Cauliflower and Chickpea Curry

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