Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Katie Finley, 34, Birmingham, Ala."This tastes so good, and the aroma is just as alluring as the flavor."

Katie Finley, Birmingham, Ala.
Recipe by MyRecipes May 2014


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

Recipe Summary

35 mins
15 mins
50 mins
Serves: 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

404 calories; fat 21g; saturated fat 7g; protein 13g; carbohydrates 45g; fiber 9g; sodium 1170mg.