Homemade Cozy Cauliflower Curry
- Yield 6
- Prep 20 minutes
- Cook 25 minutes
- Total 45 minutes
Homemade Cozy Cauliflower Curry is a soup recipe on Avoteb. The yield on the card is 6. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon olive oil
- 1 large white or yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 4 cups vegetable stock
- 1 (15-ounce) can fire-roasted diced tomatoes (with juices)
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (15-ounce) can coconut milk
- 1 head cauliflower, cut into bite-sized florets
- 3 stalks of fresh kale, roughly chopped (with tough stems discarded)
- sea salt and freshly-cracked black pepper
- chopped fresh cilantro, for garnishing
Method
Warm oil in a large stockpot over medium-a hot burner. Tip in onion and sauté for 5 minutes, stirring occasionally, until softened. Tip in garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Tip in the spices (curry powder, garam masala, cinnamon and ginger) and sauté for 1 more minute, stirring frequently, until fragrant.
Tip in in the vegetable stock and diced tomatoes, and stir to combine. Using an immersion blender, purée the soup until completely smooth. (Or alternately, you can carefully purée the soup in a traditional blender, and then move it back to the stockpot. See safety notes below.)
Stir in the coconut milk, chickpeas and cauliflower until combined. Continue cooking until the broth reaches a let it bubble gently (try to avoid boiling the broth). Then reduce heat to medium-low and maintain the let it bubble gently until the cauliflower is tender.
Stir in the kale and cook for 2 more minutes, until the kale has softened. Give the curry a taste, and season with salt and pepper as needed.
Plate warm over rice or quinoa, garnished with lots of fresh cilantro.
