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Cauliflower-Chickpea Curry with Kale

29 May 2014

Cauliflower Chickpea Curry_heidikinscooks_May 2014

Several years ago I stumbled upon a magic elixir for a milky curry sauce that is easily spiced up or down and I have added it to several different versions of this recipe. This latest incarnation might be a favorite, though. You CAN have curry without coconut milk, and you CAN have curry without starchy rice, and you can have dinner on the table in less than 30 minutes. And by “table” I mean “spoon your own dinner into your own bowl directly from the pan on the stove.” This is officially my third time using kale, and while I am not yet sold on it completely, nor do I see myself buying kale chips anytime soon, I have so far been quite proud of my kale-y contributions to dinner.

Cauliflower-Chickpea Curry with Kale

Makes 2 generous (or 3 medium-sized) servings.

1/2 head cauliflower, cut into bite-sized florets

2 tablespoons olive oil
1 tablespoon cumin seeds
1 chicken breast or pork chop, diced
2 or 3 shakes of red pepper flakes
1 small yellow onion, diced
3-4 cloves garlic, minced
1 red bell pepper, diced
4-5 leaves kale, sliced into ribbons
1 cup chickpeas, rinsed and drained (half of a 15 oz. can)
1 1/2 cups frozen peas
2 teaspoons salt

1/2 cup mayo
1/2 cup Greek yogurt
1 1/2 tablespoons curry powder
1 teaspoon brown sugar
1/4 teaspoon cayenne (more or less, to taste)

Sliced almonds, to garnish
Paprika, to garnish

Chop cauliflower and place in a large bowl and microwave without any water added for 7-8 minutes, until softish.

Meanwhile, heat the olive oil in a large skillet, add cumin seeds and red pepper flakes and stir for a minute until fragrant. Add onion and garlic and stir for 2 or 3 minutes. If you are using raw meat, add that to your skillet now and cook until almost done. If your meat is already cooked, you’ll add it later. Ad the bell pepper, kale, chickpeas, peas, and cooked meat (if using). Simmer for 6-7 minutes until kale is soft, peas and meat are warm. Season with salt. Add steamed cauliflower florets. Remove from heat. Stir in the curry sauce, test for salt and spice–add more if necessary, cauliflower needs salt to be extra delicious–and if you’re feeling fancy put the whole thing BACK into the cauliflower bowl and serve it up on your fancy table. Or you know, just spoon it onto plates, garnish with sliced almonds and paprika. (The paprika mostly just makes it prettier, and if you have tastebuds of steel like J-Mo you can put cayenne and/or Sriracha on it instead. I stick with paprika.)

This recipe is so easy to adjust, eliminate the meat for a vegetarian option, or you can add just about anything to it: sliced up zucchini, chopped artichoke hearts, a tomato or a couple of diced up celery stalks would all be wonderful additions. Go forth and experiment!

Or, you know, make this exactly as written; it will be delicious.

 

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2 Comments
  1. Mangocita permalink
    29 May 2014 3:37 pm

    Is this just 1 serving or two?

    Sounds delicious! Thanks!

    • 29 May 2014 5:39 pm

      It could probably be 4 servings, depending on how hungry you are. J-Mo and I each had 2 big servings and there were leftovers for one of us for lunch. It’s good I already had lunch plans, or we would have come to fisticuffs this morning! :)

      xox

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