Photo: Ryan Benyi; Styling: Gerri Williams for James Reps 
Prep Time
35 Mins
Cook Time
15 Mins
Serves: 4

Katie Finley, 34, Birmingham, Ala.

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

How to Make It

Step 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.

Step 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.

Step 3

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

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Ratings & Reviews

michrenbro's Review

July 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.