Cozy Cauliflower Curry

Source: gimmesomeoven.com

Ingredients

  • 1 tbsp olive oil
  • 1 large white or yellow onion, diced
  • 4 clove garlic, minced
  • 2 tbsp curry powder
  • 1 tbsp garam masala
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 4 cup vegetable stock
  • 1 can (15-ounce) fire-roasted diced tomatoes (with juices)
  • 1 can (15-ounce) chickpeas, rinsed and drained
  • 1 can (15-ounce) coconut milk
  • 1 head cauliflower, cut into bite-sized florets
  • 3 stalk fresh kale, roughly chopped (with tough stems discarded)
  • sea salt and freshly-cracked black pepper
  • chopped fresh cilantro, for garnishing

Instructions

  1. Heat oil in a large stockpot over medium-high heat. Add onion and saute for 5 minutes, stirring occasionally, until softened. Add garlic and saute for 1-2 more minutes, stirring occasionally, until fragrant. Add the spices (curry powder, garam masala, cinnamon and ginger) and saute for 1 more minute, stirring frequently, until fragrant.
  2. Add in the vegetable stock and diced tomatoes, and stir to combine. Using an immersion blender, puree the soup until completely smooth. (Or alternately, you can carefully puree the soup in a traditional blender, and then transfer it back to the stockpot.)
  3. Stir in the coconut milk, chickpeas and cauliflower until combined. Continue cooking until the broth reaches a simmer (try to avoid boiling the broth). Then reduce heat to medium-low and maintain the simmer until the cauliflower is tender.
  4. 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.
  5. Serve warm over rice or quinoa, garnished with lots of fresh cilantro.